Chicken With Bacon And Cabbage
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces slab bacon, diced
- 3½-pound frying chicken, cut in eight pieces
- 1cup chopped onion
- 2cloves garlic, crushed
- 1tablespoon white wine vinegar
- 6cups chopped cabbage
- 1cup dry white wine
- ½teaspoon thyme
- Freshly ground black pepper
- 1tablespoon soft butter
Nutritional analysis per serving (4 servings)
1152 calories; 79 grams fat; 24 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 15 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 82 grams protein; 627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fry bacon until golden in a heavy three-quart casserole. Remove bacon from pan and drain on absorbent paper.
- Step 2
Dry chicken pieces and brown them well, a few at a time, in the bacon fat in the pan. Remove chicken and set aside. Pour all but one tablespoon of the bacon fat out of the pan.
- Step 3
Saute the onion in the one tablespoon of bacon fat over low heat until soft but not brown. Add the garlic and saute a few minutes longer. Add the vinegar and deglaze the pan, scraping up any browned particles. Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes.
- Step 4
Stir in the wine, thyme, pepper and the bacon. Return the chicken to the pan. Cover and simmer over low heat about 35 minutes, until the chicken is done.
- Step 5
Arrange the chicken on a serving platter. Arrange the cabbage mixed with bacon alongside or around the chicken, draining it well to leave as much cooking liquid as possible in the pan. Cover to keep warm.
- Step 6
Briefly boil down the cooking liquid to thicken it slightly. Off heat, swirl in the butter bit by bit. Spoon some of the sauce over the chicken and the rest over the cabbage before serving.
Private Notes
Comments
This was very good! I made a lot of changes - used chicken breasts cooked and sliced them and then added to the dish at the very end. I ended up using a high quality pepper turkey bacon so it didn't have any grease, will probably use regular next time to get the bacon fat flavor. I ended up using more than a tablespoon of butter and also used way less wine, about 1/2 a cup. My husband and I loved this dish!!! It's fairly cheap to make and made a lot!
Very good, and easy. Used boneless thigh and breast, one each, about 3/4 of a cabbage, 1/2 cup of chicken stock and 1/2 cup of white wine. The bacon gave it a nice flavor. Didn’t need to boil down the cooking liquid, but did add about 1-2 teaspoons of cornstarch mixed with a little water, and about a teaspoon or so of Dijon mustard during the final simmering. Served with mashed potatoes.
Very good, and easy. Used boneless thigh and breast, one each, about 3/4 of a cabbage, 1/2 cup of chicken stock and 1/2 cup of white wine. The bacon gave it a nice flavor. Didn’t need to boil down the cooking liquid, but did add about 1-2 teaspoons of cornstarch mixed with a little water, and about a teaspoon or so of Dijon mustard during the final simmering. Served with mashed potatoes.
This was very good! I made a lot of changes - used chicken breasts cooked and sliced them and then added to the dish at the very end. I ended up using a high quality pepper turkey bacon so it didn't have any grease, will probably use regular next time to get the bacon fat flavor. I ended up using more than a tablespoon of butter and also used way less wine, about 1/2 a cup. My husband and I loved this dish!!! It's fairly cheap to make and made a lot!
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