Roasted Chicken with Braised Red Cabbage And Thyme Sauce

Roasted Chicken with Braised Red Cabbage And Thyme Sauce Ingredients

CHICKEN	1 c Red wine
2 Whole chickens; (3 pounds)	1 c Red wine vinegar
; leg, thigh, and	3/4 c Sugar
; breast pieces with	1 Piece cinnamon stick
; no breast bone	1/8 ts Ground clove
1/2 c Olive oil	1 c Chicken stock
1/4 c Garlic	Salt and pepper to taste
2 tb Rosemary	SAUCE
2 tb Thyme	2 tb Olive oil
1 tb Black pepper	1/4 c Diced carrots
1/8 c Soy sauce	1/4 c Diced onions
1/8 c Red wine vinegar	1/4 c Diced celery
CABBAGE	1/2 c Diced garlic
1/2 c Diced bacon	1/4 c Cream sherry
1 sm Onion; (small)	1/2 c White wine
1 ts Chopped garlic	3 c Chicken stock
1 sm Apple; (small)	Salt and pepper
1 Head sliced red cabbage

Instructions for Roasted Chicken with Braised Red Cabbage And Thyme Sauce

In a blender, add oil, garlic, rosemary, thyme, pepper, soy sauce and red wine vinegar. Puree and mix with chicken and let sit overnight in the refrigerator. Drain the chicken and roast for 1 hour in a 350 degree oven, or until the juices run clear and the chicken is cooked through. Cabbage: In a hot pan, render the bacon, add onion, garlic, apples and cook until slightly brown. Add cabbage and all other ingredients. Cover and cook until soft. Sauce: In a sauce pan, heat oil until smoking. Add all vegetables and cook until brown. Add sherry and white wine. Cook until dry. Add stock and cook down by 1/2. Season with salt and pepper. Serve the chicken with the cabbage and the sauce. Yield: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9222 - DON YAMAUCHI Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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