Recipe: Cider-Braised Chicken and Cabbage (Irish)

CIDER-BRAISED CHICKEN AND CABBAGE

1/3 cup all-purpose flour
Salt and freshly ground pepper to taste
6 (5- to 6-ounces each) bone-in chicken breast halves, skin on
1/4 cup olive oil
4 to 5 cloves garlic
3 carrots, peeled and thickly sliced
1 large onion, thickly sliced
3 bay leaves
1/2 cup golden raisins
2 tablespoons minced fresh flat leaf parsley
2 tablespoons fresh rosemary
2 cups shredded Savoy cabbage
1 cup homemade chicken stock, or canned low-sodium chicken broth (or 1 chicken bouillon cube mixed with 1 cup boiling water)
1 cup dry Irish cider

Preheat the oven to 325 degrees F.

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

In a large skillet over medium heat, warm oil. Add chicken in batches and cook for 3 to 4 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 raisins, parsley and rosemary.

Place cabbage on top, season with salt and pepper, and pour stock or broth and cider over meat and vegetables.

Cover with foil and bake for 1 1/4 to 1 1/2 hours, or until chicken is tender.

TO SERVE:
Place a chicken breast in the center of each of 6 plates, and spoon vegetables and sauce over the top.

Servings: 6
Source: The Irish Pub Cookbook by Margaret M. Johnson