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KELDON'S COOKERY


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Roasted Chicken With Braised Red Cabbage And Veggies
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Filed Under Main Dish
Find parent recipes Canadian Canadian
Shared by: Second Banana
Yields 6 Portions
Scale to Portions

3 pounds Chicken
1/2 cup Olive oil
2 tablespoons Rosemary
2 tablespoons Thyme
1 tablespoon Black pepper
1/8 cup Soy sauce
1/8 cup Red wine vinegar
1/2 cup diced Bacon
1 small chopped Onion
1 small Apple
1 medium sliced Red cabbage
3/4 cup Sugar
1/8 teaspoon ground Cloves
1 each piece Cinnamon stick
1 cup Red wine
1 cup Chicken stock
1/4 cup diced Carrots
1/4 cup diced Onions
1/4 cup diced Celery
1/2 cup diced Garlic
1/4 cup Cream Sherry
1/2 cup White wine

Note: Marinade the chicken in the refrigerate overnight.

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Expert


Bake


7 Hours


1 Hour 15 Minutes


8 Hours 15 Minutes

Note: Marinade the chicken in the refrigerate overnight.



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Before baking, preheat oven to 350°F / Gas Mark 4

In a blender, add 1/4 cup oil, garlic, rosemary, thyme, pepper, soy sauce and red wine vinegar. Puree and pour over the chicken allowing it to marinade overnight in the refrigerator.

Drain the chicken and discard the marinade. Roast the chicken, uncovered, for 1 hour in a 350°F oven, or until the juices run clear and the chicken is cooked through.

For the Cabbage:
In a hot pot, render the bacon, add onion, garlic, apples and cook until slightly brown. Add cabbage, sugar, ground cloves, cinnamon stick, red wine and chicken stock. Cover and cook the cabbage is soft.

For the Vegetables:
In a sauce pan, heat remaining oil until smoking. Add the carrots, onions, celery and garlic; and cook until brown. Add sherry and white wine and cook down until its reduced by 1/2. Taste and season with salt and pepper, if necessary.

Serve the chicken with the braised cabbage and vegetables.