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Name: Braised Cabbage and Chicken Medley
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Dried thyme; 1/4 ts Ground black pepper; 2; 2 tb All-purpose flour; 2 lb Napa cabbage; 14 1/2 oz Can chicken broth; 3 bn Tatsoi; OR flowering bok; 1 lg Carrot; peel, slice diagonal; 2 tb Water; 4 Chicken legs; thighs with; 1 md Onion; sliced; 1 tb Butter

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INGREDIENTS

1/2 ts Dried thyme
1/4 ts Ground black pepper; 2
2 tb All-purpose flour
2 lb Napa cabbage
14 1/2 oz Can chicken broth
3 bn Tatsoi; OR flowering bok
1 lg Carrot; peel, slice diagonal
2 tb Water
4 Chicken legs; thighs with
1 md Onion; sliced
1 tb Butter

Servings

INSTRUCTIONS

Cut napa cabbage lengthwise into 8 wedges, keeping leaves attached to core. If using tatsoi, cut bas off to separate into individual leaves. Set vegetables aside. In 12-inch nonstick skillet, melt butter over medium heat. Add chicken and brown well on all sides. Remove chicken to plate; set aside. Add carrot and onion; saute 2 minutes. Add broth, thyme, and pepper; heat to boiling. Arrange napa cabbage in single layer in skillet. Top with chicken. Cover and cook 20 minutes. Sprinkle with tatsoi leaves. Cover and continue to cook chicken and vegetables until tender--about 10 minutes longer. Meanwhile, in cup, combine flour and water until smooth. With slotted spoon, transfer chicken and vegetables from skillet to serving plate; cover and keep warm. Stir flour mixture into liquid in skillet. Heat to boiling, stirring until thickened . Pour sauce over chicken and vegetables. Recipe by: Country Living (March 1998) Posted to recipelu-digest by "Nesb2@aol.com" on Mar 22, 1998

NOTES

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Braised Cabbage and Chicken Medley

1/2 ts Dried thyme
1/4 ts Ground black pepper; 2
2 tb All-purpose flour
2 lb Napa cabbage
14 1/2 oz Can chicken broth
3 bn Tatsoi; OR flowering bok
1 lg Carrot; peel, slice diagonal
2 tb Water
4 Chicken legs; thighs with
1 md Onion; sliced
1 tb Butter

Cut napa cabbage lengthwise into 8 wedges, keeping leaves attached to core.  If using tatsoi, cut bas off to separate into individual leaves. Set  vegetables aside.    In 12-inch nonstick skillet, melt butter over medium heat. Add chicken and  brown well on all sides. Remove chicken to plate; set aside. Add carrot and  onion; saute 2 minutes. Add broth, thyme, and pepper; heat to boiling.    Arrange napa cabbage in single layer in skillet. Top with chicken. Cover  and cook 20 minutes. Sprinkle with tatsoi leaves. Cover and continue to  cook chicken and vegetables until tender--about 10 minutes longer.    Meanwhile, in cup, combine flour and water until smooth. With slotted  spoon, transfer chicken and vegetables from skillet to serving plate; cover  and keep warm. Stir flour mixture into liquid in skillet. Heat to boiling,  stirring until thickened . Pour sauce over chicken and vegetables.    Recipe by: Country Living (March 1998)    Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,  1998

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Nutrition

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Serving Size: 1 Serving (341g)
Recipe Makes: 4 Servings

Calories: 98
Calories from Fat: 39 (40%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.4g
Cholesterol 8.7mg		3 %
Sodium 738.4mg		25 %
Potassium 378mg		10 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 8.6g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 98

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