made in MyKitchen | baked chicken with red cabbage
i came across this recipe for baked chicken with red cabbage in a cook book last year.. i was browsing through said cook book and the photo accompanying the recipe caught my eye.. the beautiful aubergine color of the red cabbage underneath a piece of chicken maryland was hard to miss..
i didn’t buy the cook book, however, as i was already holding another three in my arms.. i was practically juggling the four books in my mind, trying my hardest to come to a decision on which one to let go.. le sigh~
i couldn’t, for the love of cook books, remember the origins of the dish that haunted me for days after that first encounter..
i couldn’t stand the subtle but annoying ‘haunting’ anymore, so, two weekends later, i made hubs drive me to the mall and wait outside in the car while i ran in and grab the cook book..
” didn’t you already buy some cook books the last time we came here?? “
” it’s a girl thing~ ”
*grins*
” mumble..mumble..mumble.. “
well, i was sure i saw it the first time, but upon second thumb through, nowhere within the recipe stated its origins.. i must have gotten it mixed up with another chicken recipe in another book.. it looks similar to a French fricassee style chicken though..
le big sigh~
never i mind, i tried to soothe myself then.. at least the cook book (AND the recipe) is now in my possession anyway.. 
so, i cooked this dish for dinner earlier.. for the umpteenth time since then, i believe.. it’s just perfect with garlic bread and a side fresh salad dressed with its rich, burgundy hued sauce.. doesn’t go that well with steamed white rice, however.. the sauteed red cabbage gives the sauce a dark purplish color, which then mixes with the red wine to reach this beautiful shade of burgundy, one of my favorite reds.. the exterior of the chicken is gorgeously stained by the sauce.. it looks as beeyootiful as it tastes, so to say.. rich.. buttery.. lip-smacking delish~
and did i mention that it tastes even better the next day?
yummers~
BAKED CHICKEN WITH RED CABBAGE
Ingredients :
- chicken drumsticks (or other parts), cleaned
- red cabbage, shredded
- red wine of choice (2-3 cups for 4 drumsticks)
- red/yellow onion, thinly sliced
- unsalted butter
- flour/starch
- fine sea salt
- sugar (i used palm sugar)
Method :
- preheat oven to 220-230º C
- rub a bit of flour all over the chicken
- heat up butter with a bit of oil
- brown drumsticks in melted butter
- when done, arrange the drumsticks in a greased casserole dish. set aside
- scoop out some of the melted butter and leave enough in the wok/pan to saute the red cabbage
- saute onion in the melted butter until translucent/wilted
- add in red cabbage, a bit of water, salt, sugar and stir well
- let the red cabbage wilt down a little. the cabbage should still be crunchy at this point. if it’s too soft, it’ll be too mushy after it’s cooked further in the oven later
- taste the liquid in the wok/pan. add more salt or sugar if needed. bear in mind that the red wine that will be used later gives a sourish taste to the dish. if you want the sauce to be sweeter, add more sugar. same goes for the salt
- turn the heat off and pour red cabbage mixture on top of and around the browned drumsticks
- pour in red wine and carefully place covered casserole dish in the preheated oven
- bake for about 50 minutes, or until the red wine has reduced significantly. taste the sauce. if it’s still too sour or not to your liking, you can still save it. take the chicken pieces out into a serving dish, pour the sauce, cabbage and all into a sauce pan. on low heat, add in more seasonings if needed. when done, pour cabbage mixture into the serving dish. spoon the sauce all over the chicken
- serve, and enjoy
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
whytevee
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