Chicken With Bacon And Cabbage Recipes

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CHICKEN WITH BACON AND CABBAGE



Chicken With Bacon and Cabbage image

This is an easy meal that is great for using up all the cabbage that seems to lurk in the bottom of my fridge. All the measurements are to taste really. I don't have a slow cooker, but I imagine this would work well just chucking everything in and leaving for a few hours.

Provided by KAM76

Categories     Stew

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 10

4 chicken pieces (skin removed if you like)
2 tablespoons olive oil
2 onions
3 garlic cloves (I like lots!)
300 g bacon
1/2 small head of cabbage, roughly chopped
1/2 cup olive
2 cups white wine
2 tablespoons fresh thyme
salt and pepper

Steps:

  • Brown the chicken in the olive oil - you can skip this step if you're short on time.
  • Remove chicken, pour off any excess fat.
  • Brown the onion.
  • Add the garlic and bacon and continue to brown.
  • Add the remaining ingredients.
  • Top up with water or stock if chicken not covered.
  • Reduce heat and cook slowly for 1-2 hours.
  • Stir in the thyme, salt and pepper - be careful with the salt because the bacon and olives are salty.
  • You can thicken with corn flour if you like. Sometimes I chop up a potato and add with the cabbage to thicken it.
  • Serve with pasta, rice, potatoes, polenta etc.

Nutrition Facts : Calories 1138.4, Fat 85, SaturatedFat 24.9, Cholesterol 102, Sodium 1590.9, Carbohydrate 32.4, Fiber 7.2, Sugar 13.4, Protein 21.9

CHICKEN WITH BACON AND CABBAGE



Chicken With Bacon And Cabbage image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

6 ounces slab bacon, diced
3 1/2-pound frying chicken, cut in eight pieces
1 cup chopped onion
2 cloves garlic, crushed
1 tablespoon white wine vinegar
6 cups chopped cabbage
1 cup dry white wine
1/2 teaspoon thyme
Freshly ground black pepper
1 tablespoon soft butter

Steps:

  • Fry bacon until golden in a heavy three-quart casserole. Remove bacon from pan and drain on absorbent paper.
  • Dry chicken pieces and brown them well, a few at a time, in the bacon fat in the pan. Remove chicken and set aside. Pour all but one tablespoon of the bacon fat out of the pan.
  • Saute the onion in the one tablespoon of bacon fat over low heat until soft but not brown. Add the garlic and saute a few minutes longer. Add the vinegar and deglaze the pan, scraping up any browned particles. Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes.
  • Stir in the wine, thyme, pepper and the bacon. Return the chicken to the pan. Cover and simmer over low heat about 35 minutes, until the chicken is done.
  • Arrange the chicken on a serving platter. Arrange the cabbage mixed with bacon alongside or around the chicken, draining it well to leave as much cooking liquid as possible in the pan. Cover to keep warm.
  • Briefly boil down the cooking liquid to thicken it slightly. Off heat, swirl in the butter bit by bit. Spoon some of the sauce over the chicken and the rest over the cabbage before serving.

Nutrition Facts : @context http, Calories 1160, UnsaturatedFat 49 grams, Carbohydrate 15 grams, Fat 80 grams, Fiber 5 grams, Protein 82 grams, SaturatedFat 25 grams, Sodium 589 milligrams, Sugar 7 grams, TransFat 1 gram

ROAST CHICKEN WITH SMOTHERED CABBAGE, BACON, AND POTATOES



Roast Chicken with Smothered Cabbage, Bacon, and Potatoes image

Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.

Provided by Mindy Fox

Categories     Chicken     Dinner     Cabbage     Bacon     Potato     Roast     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 15

1 lemon
3 garlic cloves, finely chopped
1/3 cup finely chopped chives
1/3 cup coarsely chopped parsley leaves and tender stems, plus whole leaves for serving
3 tablespoons unsalted butter, room temperature
1 (4-4 1/2-pound) whole chicken, excess fat trimmed
2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 pounds small potatoes, cut lengthwise into 1/2-inch wedges
1/2 pound smoked bacon (preferably center-cut), cut crosswise into 1-inch pieces
1 1/2 teaspoons caraway seeds
3 tablespoons olive oil, divided
1 (1 1/2-pound) head savoy cabbage, halved, cored, cut crosswise into 1-inch-thick strips
Special Equipment
Kitchen twine; a medium roasting pan (approximately 16x14x3")

Steps:

  • Arrange rack in middle of oven; preheat to 425ºF. Finely zest lemon into a medium bowl. Cut zested lemon in half lengthwise; set one half aside and reserve the other for another use. Add garlic, chives, parsley, and butter and mash together with a fork.
  • Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push butter mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with twine. Season chicken with 1 1/2 tsp. salt and 1/2 tsp. pepper.
  • Heat roasting pan in oven 10 minutes. Meanwhile, toss potatoes, bacon, caraway seeds, 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 1 tsp. oil in a large bowl. Toss cabbage and remaining 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 2 tsp. oil in another large bowl.
  • Remove pan from oven; quickly combine and arrange potato mixture, cabbage mixture, and remaining oil left in bowls in pan, spreading toward edges to make room for chicken. Place chicken, breast side up, on top; it's okay if chicken sits on some vegetables. Carefully return pan to oven and roast 25 minutes (some cabbage edges will be blackened).
  • Remove pan from oven; squeeze reserved lemon half over chicken and vegetables. Gently stir vegetables to coat with pan drippings. Reduce oven temperature to 400ºF and continue roasting until chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 40-50 minutes more.
  • Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with vegetable mixture, and top with parsley leaves.

FRIED CABBAGE WITH BACON



Fried Cabbage with Bacon image

My family loves this fried cabbage recipe. I serve it with homemade cornbread. Make a lot, because there will not be any left.

Provided by Vairy

Categories     Side Dish     Vegetables     Onion

Time 50m

Yield 8

Number Of Ingredients 8

5 thick bacon strips, cut into small pieces
1 large onion, chopped
2 cloves garlic, minced, or more to taste
1 medium head cabbage, shredded or chopped
1 teaspoon paprika
1 pinch white sugar
salt to taste
ground black pepper to taste

Steps:

  • Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
  • Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.1 g, Cholesterol 8.5 mg, Fat 3.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 219.9 mg, Sugar 4.6 g

DUBLINER STUFFED CHICKEN WITH IRISH BACON AND CABBAGE



Dubliner Stuffed Chicken With Irish Bacon and Cabbage image

Pilfered from "razzle dazzle recipes" in response to a request for a dish made with chicken and Irish bacon.

Provided by CHRISSYG

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces dubliner cheese
4 boneless chicken breasts, with skin
1 cup plain breadcrumbs
1 tablespoon italian seasoning
salt & freshly ground black pepper
2 eggs, beaten
6 slices traditional irish bacon, cut into 1/4 inch strips
2 tablespoons cooking oil
2 onions, sliced
2 cloves garlic, finely chopped
2 cups shredded savoy cabbage
2/3 cup chicken stock or 2/3 cup canned low sodium chicken broth
2 tablespoons light cream or 2 tablespoons half-and-half
10 tablespoons kerrygold irish butter

Steps:

  • Preheat oven to 400°F Grease a baking sheet.
  • Grate half the cheese and cut the rest into thin slices.
  • Gently lift the skin from each chicken breast and insert the slices of cheese under it.
  • Press skin down to seal.
  • In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese.
  • Place the beaten eggs in a shallow dish and dip the chicken breasts into it.
  • Dredge in bread crumbs and bake on prepared baking sheet for 35 to 40 minutes, until lightly browned.
  • Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes.
  • Drain on paper towels.
  • Reserve.
  • In a medium saucepan over medium to low heat, heat the oil.
  • Sauté the onions and garlic until the onions are translucent, 3 to 5 minutes.
  • Add the cabbage and mix well.
  • Add the stock or broth, bring to a boil, and cook, stirring frequently, until the cabbage is tender.
  • With a slotted spoon, transfer the cabbage to 4 heated plates.
  • Keep warm.
  • Boil the cooking liquid until reduced by half.
  • Add the cream or half-and-half and cook to reduce by half again.
  • Whisk in the butter, Strain the sauce and add the reserved strips of bacon.
  • Slice the chicken breast onto the cabbage and pour the sauce around it.

Nutrition Facts : Calories 1114.7, Fat 84.1, SaturatedFat 38.9, Cholesterol 340.4, Sodium 1431.3, Carbohydrate 34.5, Fiber 3.1, Sugar 5.7, Protein 54.9

CABBAGE WITH BACON & ONIONS



Cabbage with bacon & onions image

Give your greens a bit of crunch with John Torode's speedy side - perfect for Sunday lunch

Provided by John Torode

Categories     Side dish

Time 20m

Number Of Ingredients 5

1 onion, sliced
50g butter
200g smoked lardon, or diced bacon
1 Savoy cabbage
150ml boiling water

Steps:

  • Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
  • Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
  • Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.

Nutrition Facts : Calories 283 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.7 milligram of sodium

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