Chicken And Cabbage Griots Cookbook Recipes

CHICKEN AND CABBAGE SAUTE

Steps:

• Heat oil in large pot over medium high heat.
• Add garlic and chicken, saute until chicken is no longer pink.
• Add onions and mushrooms, saute until onions are translucent.
• Add cabbage, saute until cabbage is soft, about 5 minutes.
• Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or until cabbage is tender.
• Increase heat to medium high and saute 2 minutes or until liquid evaporates.

CIDER GLAZED CHICKEN AND CABBAGE

Steps:

• Preheat the oven to 325 degrees.
• Combine the flour, salt, and pepper in a shallow bowl.
• Dredge the chicken in flour mixture, shaking off excess.
• In a large skillet over medium heat, warm the oil.
• Add the chicken in batches and cook 3 to 4 minutes on each side or until lightly browned.
• Transfer the chicken to a large oven proof 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 stock or broth and cider over top.
• Cover with foil and bake for 1 1/4 hours to 1 1/2 hours or until the chicken is tender and cooked through.
• To serve, place a chicken breast in the center of each of 6 plates and spoon the vegetables and sauce over the top.
• Serve over mashed potatoes.