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Volume III
September 16, 2011

Weekly Home / Recipe Center

Cider-Braised Chicken and Cabbage

Serves 6


1/3 cup flour
6 bone-in chicken breasts halves, skin on
1/4 cup olive oil
4 cloves garlic
3 carrots, peeled and thickly sliced
1 large onion, thickly sliced
3 bay leaves
1/2 cup golden raisins
salt and pepper to taste
2 tablespoons minced flatleaf parsley
2 tablespoons fresh rosemary
2 cups shredded Savoy cabbage
1 cup low-sodium chicken broth
1 cup dry Irish Cider

Preheat oven to 325 degrees.

Combine the flour, salt and pepper in a shallow bowl and dredge the chicken in it, shaking off the excess.

In a large skillet over medium heat, warm the oil. Add the chicken in batches and cook for three to four minutes on each side, or until lightly browned. Transfer the chicken to a large ovenproof baking dish.

Tuck garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary. Place the cabbage on top, season with salt and pepper, and pour the broth and cider over the meat and vegetables. Cover with foil and bake for 75 minutes to 90 minutes, or until the chicken is tender.

Serving Suggestions:
To serve, place a chicken breast in the center of each of six plates, and spoon the vegetables and sauce over the top.

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