Red cabbage and sweet onions melt down in the red wine sauce for chicken fricassee using chicken thighs or drumsticks. This recipe works best with less expensive chicken dark meat. The slow simmering results in very tender chicken. This recipe is not a good candidate for chicken breasts which will dry out with the long cooking process.
Prep Time: 10 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
- 1 Tablespoon olive oil
- 8 chicken thighs and/or legs, skin on
- 1/2 cup dry red wine
- 1 medium sweet onion, sliced very thin
- 2 garlic cloves, roughly chopped
- 1 Tablespoon honey
- 1 teaspoon fennel seed
- 1/2 cup chicken broth
- 4 cups red cabbage, shredded fine
- Kosher salt and freshly ground pepper to taste
Preparation:
Heat a heavy stockpot over medium-high heat. Add olive oil and swirl to coat the bottom of the pot. Quickly sear chicken until browned. Remove chicken and keep warm.
Deglaze pot with the wine, stirring to scrape up browned bits, about 1 minute. Add sweet onions and swirl to coat. Saute for about 5 minutes until onion is golden brown. Add garlic and cook 1 minute.
Stir in honey, fennel seed, and chicken broth. Bring to a simmer. Add shredded red cabbage, and stir to coat. Return chicken to the pot, cover, and simmer for 1-1/2 hours, stirring about every 10 minutes.
Season with salt and pepper to taste.
Yield: 4 to 6 servings
Deglaze pot with the wine, stirring to scrape up browned bits, about 1 minute. Add sweet onions and swirl to coat. Saute for about 5 minutes until onion is golden brown. Add garlic and cook 1 minute.
Stir in honey, fennel seed, and chicken broth. Bring to a simmer. Add shredded red cabbage, and stir to coat. Return chicken to the pot, cover, and simmer for 1-1/2 hours, stirring about every 10 minutes.
Season with salt and pepper to taste.
Yield: 4 to 6 servings
