Solar Braised Chicken With Red Cabbage Recipes

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CHICKEN BRAISED WITH CABBAGE



Chicken Braised With Cabbage image

With chicken and vegetable cooked together, this entree is not only convenient but also economical. Good accompaniment are a crusty bread and parsley- buttered carrots.

Provided by Dads Girl

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 large onion, finely chopped
2 garlic cloves, minced
1 bay leaf
1 (6 1/2 lb) frying chicken, cut into quarters
1 tablespoon dijon-style mustard
1/4 teaspoon ground nutmeg
1/4 cup dry white wine
1 small green cabbage head, cut into quarters
1/2 teaspoon salt
1 pinch white pepper

Steps:

  • Soak top and bottom of clay cooker in water about 1 minutes; drain.
  • Place onion, garlic and bay leaf in cooker. Cover with chicken quarters, skin side up. Spread chicken evenly with mustard; sprinkle with nutmeg. pour in wine.
  • Place covered cooker in cold oven. Set oven at 475 F (250 C). Bake until chicken is almost tender, about 45 minutes. Remove chicken. Place cabbage wedges in cooker. sprinkle with salt and pepper. Place chicken quarters over cabbage wedges. Bake covered until cabbage is crisp-tender, 20 to25 minutes.
  • Remove cover; bake until chicken is crisp and brown, 5 to10 minutes. Remove chicken and cabbage to serving platter; spoon a little of the cooking liquid over chicken and cabbage.

Nutrition Facts : Calories 1660.9, Fat 111.4, SaturatedFat 31.9, Cholesterol 553.3, Sodium 841.8, Carbohydrate 14.8, Fiber 5.2, Sugar 7.5, Protein 140

SOLAR BRAISED CHICKEN WITH RED CABBAGE



Solar Braised Chicken with Red Cabbage image

Number Of Ingredients 0

Steps:

  • This slow-cooked chicken doesn't take any longer to cook in the GSO than it would stovetop. In both cases the cabbage is first cooked for about an hour before the chicken is added. Then they both braise together for another hour, until the meat is fall of the bone tender and the cabbage has transformed itself into a rich sauce that even the pickiest of eaters will like. It is typical of home-cooked Italian meals, a few simple, readily available, ingredients, prepared in a way that keeps everyone coming back for more. When made stovetop the lid is left ajar and most of the liquid evaporates. I've yet to recreate this in the GSO, even with my tea towel trick so when the chickens ready I transfer the pot to the stove, remove the chicken, and reduce the sauce over medium high heat. It only takes five minutes or so.

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