Chicken Fricassee with red cabbage

For 4 servings; idea is that the cabbage dissolves into a dense, clinging sauce?!


  • 1 cup of onion sliced very thin
  • 1/4 cup of olive oil
  • 2 garlic cloves, peeled and cut into 4 pieces
  • 4 cups red cabbage shredded fine – about 1 pound/450gms
  • 1.4 to 1.8 kg chicken (3-4 lbs)
  • 0.5 cup dry red wine
  • black pepper, salt


Put the sliced onion, 0.25 cup of oil, garlic in a saute pan and turn the heat to medium; cook until the garlic becomes a deep gold; add the shredded cabbage and stir thoroughly to coat well; sprinkle with salt and stir again; heat at a gentle simmer with a lid on the pan for 40 mins or more, turning until every tender and much reduced in bulk.

Wash the chicken in cold water and dry thoroughly with a cloth or paper towels. In another pan put in some olive oil, heat to medium and brown the chicken skin side down, then turn to brown evenly both sides. Transfer to the other pan (except breast which if using you will want to put aside).

Turn the chicken over in the cabbage, add the wine and some pepper, cover and put the lid only a little ajar and cook on a slow steady simmer. Turn the chicken from time to time and sprinkle once with salt. After 40 mins add the breasts and cook for 10 mins. The cabbage should have turned to a dark supple sauce by this point. Serve on a warm dish.


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