Chicken Fricassee with Red Cabbage

Yields:	4 servings
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	Preparation	30 minutes
	Cooking	90 minutes
	Ready In	120 minutes

Ingredients

1	cup	onion	thinly sliced
1/4	cup	olive oil
1	teaspoon	olive oil
2	cloves	garlic	peeled and chopped into 4 pieces
4	cups	red cabbage	shredded finely
1	x	salt
1	each	chicken	cut into 8 pieces
1/2	cup	red wine	dry
1	x	black pepper

Directions

Put the sliced onion, 1/4 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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Member Review

Lamb Baked in Paper

When I read this recipe I thought I was going to be a winner and it was. I made one change which was I cooked it for four hours at 300 degrees F. instead of at the temperature and time suggested. I find this makes the lamb more tender. The Feta cheese disappeared but could be tasted to some degree. This is an excellent recipe that we will make on a regular basis.

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