1 cup onion, sliced very thin
1/4 cup olive oil
1 tsp olive oil
2 garlic cloves, peeled and cut into, 4 pieces each
4 cup red cabbage, shredded fine
1 salt
1 chicken cut into 8 pieces
1/2 cup dry red wine
1 freshly ground black pepper
Directions
Put the sliced onion, 1/4 cup oil and garlic in a saute pan, cook on
medium until onion turns a deep gold. Add shredded cabbage, stir to
coat well, sprinkle with salt. Cover pan and simmer cabbage for 40
minutes. Turn from time to time, until cabbage is tender and
considerably reduced in bulk.
Rinse chicken and pat dry. In a second pan, heat 1 tablespoon oil. Add
chicken in a single layer, skin-side down; brown well on both sides.
Transfer chicken to the pan with the cabbage. Add wine and a few
grinding of pepper, cover pan and continue cooking about 45 minutes.
The chicken will be very tender and the cabbage will have nearly
melted into a dark sauce.
Serves 2-4.
Servings: 4 servings
Chicken Fricassee With Red Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Chicken; Poultry; Vegetable
The History of Recipes
Written recipes as a concept can be observed far back into the distant past, in fact as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these early recipes were just very simple pictorial recipes for meal preparation.
Much later, in Roman times a roman called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into starters, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the chefs of Roman times were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks for example thyme, rue and dill. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from the East, including rosemary and coriander. These new culinary innovations created an explosion in cookery books, some of which are now in private libraries. The introduction of the TV brought us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken Fricassee With Red Cabbage recipe.
