Roasted chicken with braised red cabbage and thyme sauce

4 servings

Ingredients

Quantity Ingredient
2 Whole chickens (3 pounds)
Cut into leg, thigh, and
Breast pieces with no
Breast bone
½ cup Olive oil
¼ cup Garlic
2 tablespoons Rosemary
2 tablespoons Thyme
1 tablespoon Black pepper
⅛ cup Soy sauce
⅛ cup Red wine vinegar

Directions

In a blender, add oil, garlic, rosemary, thyme, pepper, soy sauce and red wine vinegar.

Puree and mix with chicken and let sit overnight in the refrigerator.

Drain the chicken and roast for 1 hour in a 350 degree oven, or until the juices run clear and the chicken is cooked through.

Cabbage:

½ cup diced bacon 1 small onion (small) 1 teaspoon chopped garlic 1 small apple (small) 1 head sliced red cabbage 1 cup red wine 1 cup red wine vinegar

¾ cup sugar 1 piece cinnamon stick ⅛ teaspoon ground clove 1 cup chicken stock Salt and pepper to taste

In a hot pan, render the bacon, add onion, garlic, apples and cook until slightly brown.

Add cabbage and all other ingredients. Cover and cook until soft.

Sauce 2 tablespoons olive oil

¼ cup diced carrots

¼ cup diced onions

¼ cup diced celery

½ cup diced garlic

¼ cup cream sherry

½ cup white wine 3 cups chicken stock Salt and pepper In a sauce pan, heat oil until smoking. Add all vegetables and cook until brown.

Add sherry and white wine. Cook until dry. Add stock and cook down by ½.

Season with salt and pepper.

Serve the chicken with the cabbage and the sauce.

Yield: 4 servings

CHEF DU JOUR DON YAMAUCHI SHOW #DJ9222 Chicken:

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