Chicken Recipes

CHICKEN WITH RED CABBAGE

Chestnuts and red cabbage make a colorful winter dish.

INGREDIENTS
4 tablespoons butter
4 large chicken portions, halved
1 onion, chopped
1 1/4 pounds red cabbage, finely shredded
4 juniper berries, crushed
12 cooked peeled chestnuts
1/2 cup full-bodied red wine
salt and black pepper

SERVES 4

1. Heat the butter in a heavy flameproof casserole and lightly brown the chicken pieces. Transfer to a plate.

2. Add the onion to the casserole and fry gently until soft and light golden brown. Stir the cabbage and juniper berries into the casserole, season and cook over medium heat for 6—7 minutes, stirring once or twice.

3. Stir the chestnuts into the casserole, then tuck the chicken pieces under the cabbage so they are on the bottom of the casserole. Pour in the red wine.

4. Cover and cook gently for about 40 minutes, until the chicken juices run clear and the cabbage is very tender. Check the seasoning and serve.