International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Fiery Thai Salsa






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > irish chicken and cabbage in cider
Yield : 6 servings 1/3 cup flour salt and pepper to taste six chicken breasts bone in , about 6 ounces each 1/4 cup olive oil salt and pepper 3 carrots thick sliced 4 to 5 cloves garlic 1 large onion thick sliced 3 bay leaves 1/2 cup golden raisins 2 Tbs chopped parsley 2 Tbs fresh chopped rosemary 2 cups shredded Savoy cabbage 1 cup chicken stock 1 cup dry Irish cider Dredge chicken in combined flour, salt and pepper and shake off excess. In skillet over medium heat brown chicken in olive oil, cooking a few minutes on each side. Transfer chicken to a large baking dish. Tuck in garlic, carrots, onion, bay leaves, between chicken pieces. Sprinkle on the herbs and raisins and top with the cabbage. Season with some salt and pepper. Pour on the stock and cider. Cover with foil and bake 1 1/4 to 1 1/2 hours until chicken is tender. Serves 6. Source : newspaper

Irish Chicken and Cabbage in Cider


average rating = 5 stars(5.00001 comment available)
SUBMITTED BY
list all recipes for MEAT (1007)
list all Irish recipes (42)
list all recipes by BUTTERFLYDOG (1134)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: irish
keyword: chicken
keyword: cabbage
keyword: cider
ethnicity: irish
recipes for meat
recipes by butterflydog
Email Address:
(posted March 18, 2006)

Yield : 6 servings

1/3 cup
flour
salt and pepper to taste
six
chicken breasts bone in , about 6 ounces each
1/4 cup
olive oil
salt and pepper
3 carrots
thick sliced
4 to 5 cloves
garlic
1 large
onion thick sliced
3 bay leaves
1/2 cup golden raisins
2 Tbs chopped
parsley
2 Tbs fresh chopped
rosemary
2 cups shredded
Savoy
cabbage
1 cup
chicken stock
1 cup
dry Irish cider

Dredge chicken in combined flour, salt and pepper and shake off excess. In skillet over medium heat brown chicken in
olive oil, cooking a few minutes on each side. Transfer chicken to a large baking dish. Tuck in garlic, carrots, onion, bay leaves, between chicken pieces. Sprinkle on the herbs and raisins and top with the cabbage. Season with some salt and pepper. Pour on the stock and cider. Cover with foil and bake 1 1/4 to 1 1/2 hours until chicken is tender.

Serves 6.

Source : newspaper


Please click here to read our policy on submitted comments
+1 comment
click to view


from Glossop Derbyshire, United Kingdom wrote:3  1

superb, will pass this recipe on and will make it again - guess it would work well in a slow cooker too
5 starsApril 3, 2006


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.