Thursday, March 12, 2009

Cider-Braised Chicken & Cabbage

Tonight's dinner comes from my third cookbook, The Irish Pub Cookbook, by Margaret M. Johnson. I decided to get this cookbook because some of my favorite memories of Ireland are of the people, food, and music in the pubs. We went to a number of different pubs--both touristy-type pubs and those that had that local, 'Cheers' atmosphere. The pub culture in Ireland is something that's not to be missed by anyone visiting Ireland.

We both really liked this meal. REALLY liked it. It was so simple and so flavorful. It's not necessarily quick enough for a weeknight meal, but it's so good that it's worth the wait.

Cider-Braised Chicken & Cabbage
Adapted from The Irish Pub Cookbook
1/3 c. all-purpose flour
Salt and pepper, to taste
2 bone-in, skin-on chicken breast halves
3 T. olive oil
3 cloves garlic
3 carrots, peeled and thickly sliced
1 large onion, thickly sliced
2 bay leaves
1/4 c. golden raisins
1 T. minched flat-leaf parsley
1 T. rosemary
1 c. shredded Savoy cabbage
1 c. chicken stock
1 c. Irish cider, pref. Magner's

Preheat the oven to 350 F. Season chicken with salt and pepper. Put flour in a shallow bowl and lightly dredge the chicken on both sides, shaking off the excess.

In a large skillet over medium-high heat, warm the oil. Add the chicken and cook for 4-5 minutes per side, until browned. Transfer to lightly greased baking dish. Add carrots, garlic, onions, and bay leaves to the dish. Sprinkle in parsley, rosemary, and raisins. Top with cabbage, and season with salt and pepper.

Pour chicken stock and cider over the cabbage and chicken. Cover dish with foil and bake for 1 1/2 to 2 hours, or until chicken is tender and juices run clear.

  • The cookbook recommends Magner's, and I have to agree; white wine would be a good substitute in this dish as well.
  • You could add chunked potatoes or baby red potatoes to make this a one-pot meal, but I served this with baked potatoes and it still went over really well. The book recommends serving over a bed of mashed potatoes.
  • Tucking the herbs between the skin and meat will season the meat well, and you can cut off the skin before eating and still have plenty of flavor.
  • I think next time I might cook this in a pot with double the liquid and deglaze the pan as well. I think that would add a lot more flavor and help tenderize the chicken.

1 comment:

  1. Oooh this sounds really good! The husband and I would definitely both like this too.


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