Roasted Chicken With Braised Red Cabbage And Thyme Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: Whole chickens, 3 pounds
Cut into leg, thigh, and
Breast pieces with no,
Breast bone,
1/2 cup: Olive oil,
1/4 cup: Garlic,
2 tbsp: Rosemary,
2 tbsp: Thyme,
1 tbsp: Black pepper,
1/8 cup: Soy sauce,
1/8 cup: Red wine vinegar,
Directions:
In a blender, add oil, garlic, rosemary, thyme, pepper, soy sauce and
red wine vinegar.
Puree and mix with chicken and let sit overnight in the refrigerator.
Drain the chicken and roast for 1 hour in a 350 degree oven, or until
the juices run clear and the chicken is cooked through.
Cabbage:
1/2 cup diced bacon 1 small onion (small) 1 teaspoon chopped
garlic 1 small apple (small) 1 head sliced red cabbage 1 cup red wine
1 cup red wine vinegar
3/4 cup sugar 1 piece cinnamon stick
1/8 teaspoon ground clove 1 cup chicken stock Salt and pepper
to taste
In a hot pan, render the bacon, add onion, garlic, apples and cook
until slightly brown.
Add cabbage and all other ingredients. Cover and cook until soft.
Sauce 2 tablespoons olive oil
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced celery
1/2 cup diced garlic
1/4 cup cream sherry
1/2 cup white wine 3 cups chicken stock Salt and pepper
In a sauce pan, heat oil until smoking. Add all vegetables and cook
until brown.
Add sherry and white wine. Cook until dry. Add stock and cook down by
1/2.
Season with salt and pepper.
Serve the chicken with the cabbage and the sauce.
Yield: 4 servings
CHEF DU JOUR DON YAMAUCHI SHOW #DJ9222
Chicken:
Source from luhu.jp
red wine vinegar.
Puree and mix with chicken and let sit overnight in the refrigerator.
Drain the chicken and roast for 1 hour in a 350 degree oven, or until
the juices run clear and the chicken is cooked through.
Cabbage:
1/2 cup diced bacon 1 small onion (small) 1 teaspoon chopped
garlic 1 small apple (small) 1 head sliced red cabbage 1 cup red wine
1 cup red wine vinegar
3/4 cup sugar 1 piece cinnamon stick
1/8 teaspoon ground clove 1 cup chicken stock Salt and pepper
to taste
In a hot pan, render the bacon, add onion, garlic, apples and cook
until slightly brown.
Add cabbage and all other ingredients. Cover and cook until soft.
Sauce 2 tablespoons olive oil
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced celery
1/2 cup diced garlic
1/4 cup cream sherry
1/2 cup white wine 3 cups chicken stock Salt and pepper
In a sauce pan, heat oil until smoking. Add all vegetables and cook
until brown.
Add sherry and white wine. Cook until dry. Add stock and cook down by
1/2.
Season with salt and pepper.
Serve the chicken with the cabbage and the sauce.
Yield: 4 servings
CHEF DU JOUR DON YAMAUCHI SHOW #DJ9222
Chicken:
Source from luhu.jp
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