Recipe

Chicken Fricassee With Red Cabbage Recipe

	Darbar / All my dishes 2 years, 4 months ago In this fricassee, chicken pieces cook smothered in red cabbage, which keeps them tender and invests them with some of its own sweetness. By the time the chicken is done, the cabbage dissolves into a dense, clinging sauce. Recipe courtesy of Marcella... More Prep:15m Cook:90m Servings:4	Darbar
	chicken fricasse red cabbage italian

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Ingredients

1 cup onion sliced very thin

A 3- to 4-pound chicken, cut into 8 pieces

¼ cup extra virgin olive oil plus 1 tablespoon

½ cup dry red wine

2 garlic cloves, peeled and each cut into 4 pieces

Black pepper, ground fresh from the mill

4 cups red cabbage shredded fine, about 1 pound

Salt

Directions

Put the sliced onion, the ¼ cup oil, and the garlic in a sauté pan, turn the heat on to medium, and cook the garlic until it becomes colored a deep gold. Add the shredded cabbage. Stir thoroughly to coat well, sprinkle with salt, stir again, adjust heat to cook at a gentle simmer, and put a lid on the pan. Cook the cabbage for 40 minutes or more, turning it over from time to time, until it has become very tender and considerably reduced in bulk.

Ahead-of-time note: The dish can be prepared up to this point even 2 or 3 days in advance. Reheat completely in a covered pan before proceeding to the next step.

Wash the chicken pieces in cold water, and pat thoroughly dry with cloth or paper towels.

In another pan, put in 1 tablespoon of olive oil, turn on the heat to medium, and, after warming up the oil very briefly, put in all the chicken pieces skin side down in a single layer. Turn the chicken after a little while to brown the pieces equally on both sides, then transfer them to the other pan, all except the breast, which you’ll hold aside until later.

Turn the chicken over in the cabbage, add the wine and a few grindings of pepper, cover the pan, putting the lid on slightly ajar, and continue cooking at a slow, steady simmer. From time to time turn the chicken pieces over, sprinkling them once with salt.

After 40 minutes add the breasts. Cook for about 10 minutes more, until the chicken is tender all the way through and the meat comes easily off the bone. You will no longer be able to recognize the cabbage as such; it will have become a dark, supple sauce for the chicken. Transfer the entire contents of the pan to a warm platter and serve at once.

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Comments

soyouthinkyoucancook 2 years, 4 months ago said:
Sounds great!

serafinadellarosa 1 month ago said:
This is a Marcella Hazan recipe.

darbar 1 month ago said:
Sera - I didn't know where I had gotten it from, but I just Googled it and found that you are correct. I added a credit to her in the description. Thanks!

serafinadellarosa 1 month ago said:
Hi Darbar..I did a little looking aorund and read that the recipe you posted was a revision of the original. Seems when she revised it for her book "The Essentials of Italian Cooking (the first 2 books put into one) she scaled it down to be have less fat and therefore the separate cooking of chicken and cabbage. The original recipe has the chicken snuggled under the cabbage and cooked until tender. I made it for lunch today and it was marvelous. It's ridiculously easy. So, I learned to look at both versions of her recipes and see if she's tweaked them. Ciao!

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