Chicken Fricassee with Red Cabbage
Submitted by kisha_geijer
Slow-braised chicken fricassee with red cabbage that melts into a dark, wine-rich sauce. Just 9 simple ingredients, two hours of hands-off cooking, and deeply satisfying European-style comfort.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
120 minNine ingredients. Two hours. One of the most deeply satisfying things you’ll ever pull off a stovetop.
Red cabbage simmers low with golden onions and garlic until it practically dissolves, turning silky and sweet.
Skin-on chicken pieces get browned separately, then nestle into that cabbage with a pour of dry red wine and a crack of black pepper.
By the time it’s done, the cabbage has nearly melted into a dark, glossy sauce and the chicken falls apart at the touch of a fork.
This is the kind of European farmhouse cooking that doesn’t need a single fancy technique to be extraordinary.
Pro Tips
- Brown the chicken skin well: Get it deeply golden and crispy. That rendered fat adds incredible flavor to the braise.
- Low heat is everything: The cabbage needs 40 minutes at a gentle simmer before the chicken even goes in. Patience pays off.
- Use a good dry red: Something you’d actually drink. The wine reduces into the sauce, so quality matters here.
Ingredients
Directions
Put the sliced onion, ¼ cup oil and garlic in a sauté pan, cook on medium until onion turns a deep gold.
Add shredded cabbage, stir to coat well, sprinkle with salt.
Cover pan and simmer cabbage for 40 minutes.
Turn from time to time, until cabbage is tender and considerably reduced in bulk.
Rinse chicken and pat dry.
In a second pan, heat 1 tablespoon oil.
Add chicken in a single layer, skin-side down; brown well on both sides.
Transfer chicken to the pan with the cabbage.
Add wine and a few grinding of pepper, cover pan and continue cooking about 45 minutes.
The chicken will be very tender and the cabbage will have nearly melted into a dark sauce.
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