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 Recipe by: CHEF DU JOUR SHOW #DJ9222 - DON YAMAUCHI
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|Serving Size: 1 Serving (3755g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 623 (18%)|
|Amt Per Serving||% DV|
|Total Fat 69.2g||92 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 39.3g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 97.2mg||30 %|
|Sodium 3691mg||127 %|
|Potassium 3392mg||89 %|
|Total Carbohydrate 559.6g||165 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 554.4g|
|Protein 55.5g||79 %|
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Calories per serving: 3488
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