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      RECIPE TITLE "Cider-braised chicken and cabbage" from Deseret News (Salt Lake City) , Mar 15, 2006 by Joan Brunskill Associated Press

    yields serves 6 time-- difficultyeasy

    This chicken dish is cooked coq-au-vin style. Serve it with mashed potatoes.


    • 1/3 cup all-purpose flour
    • Salt and freshly ground pepper to taste
    • Six 5- to 6-ounce 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 flatleaf parsley
    • 2 tablespoons fresh rosemary
    • 2 cups shredded Savoy cabbage
    • 1 cup homemade chicken stock (recipe follows), or canned low- sodium chicken broth, or 1 chicken bouillon cube mixed with 1 cup boiling water
    • 1 cup dry Irish cider or apple cider


    Preheat the oven to 325 F.

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

    In a large skillet over medium heat, warm the oil. Add the 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 the garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary. Place the cabbage on top, season with salt and pepper, and pour the stock or broth and cider over the meat and vegetables. Cover with foil and bake for 1 1/4 to 1 1/2 hours, or until the chicken is tender.

    To serve, place a chicken breast in the center of each of 6 plates, and spoon the vegetables and sauce over the top.

    Copyright © 2006 Deseret News Publishing Co.

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