when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs
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~ ”
” 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?