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Friday, October 09, 2009

Chicken Fricassee with Red Cabbage

Seasonal Recipe of the Week
Marcella Hazen is one of the goddesses of Italian cuisine and cookbooks. Her recipes are so authentic and well written ǿ I can always trust her. The only thing to watch out for in this recipe for Chicken Fricassee with red cabbage is the timing. Things cook differently at this altitude. This recipe serves 4 people.

1 cup onions sliced very thin
1/4 extra virgin olive oil plus 1 tablespoon
2 garlic cloves peeled and cut into 4 pieces
4 cups shredded red cabbage (about 1 pound)
1 3-4 pound chicken cut into 8 pieces
1/2 cup dry red wine
salt and pepper to taste

Put the onion, 1/4 cup olive oil, and the garlic in a sauté pan. Turn the pan to medium heat and cook till the garlic turns golden brown. Now add the shredded cabbage. Stir thoroughly and add salt and pepper. Cook at a low simmer with the lid on stirring occasionally for about 40 minutes till the cabbage is very tender.

Wash and dry the chicken pieces. In a separate pan, put the remaining 1 tablespoon of olive oil. Sear off the chicken pieces in the hot pan. Now place all the pieces into the pan with the cabbage and turn the chicken to coat in the cooked cabbage. Add the wine and a little more pepper. Cover the pan leaving the lid slightly ajar and continue to simmer for 50 minutes, At this point, the cabbage should have become a dark thick sauce, Adjust the seasoning and serve at once. Sometimes you need to add a bit more liquid as it cooks. That could be water or more wine. I go with more wine.