Pasadena Star News/3/17/04

Braised Chicken with Cabbage, Bacon and Rosemary
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A 1,034 N/A 58gm 1383mg 73gm 55gm 278mg


INGREDIENTS:
3 pound chicken cut into serving pieces, skin on salt and pepper to taste 1 cup chicken stock
2 springs rosemary 12 small new potatoes, scrubbed with skins on 4 tablespoons butter
1 to 2 cups thinly shredded savoy cabbage 2 slices Canadian bacon, julienned 6 whole cloves
1 cup brown sauce or demi-glaze 2 tablespoons butter



1 Preheat oven to 350 degrees. Season the chicken with salt and pepper. Sear chicken pieces, skin side down first, in a heavy bottomed, oven-going skillet or a Dutch oven. Remove chicken and pour off fat.
2 Add the chicken stock to the skillet, scraping any brown bits. Return chicken to skillet. Add the new potatoes and cover. Bake in the oven for 20 to 30 minutes, until the chicken is cooked and the potatoes are tender.
3 Meanwhile, place 4 tablespoons of butter in a medium sauce pan. Over low heat, saute the cabbage, Canadian bacon and cloves for 5 minutes. The cabbage should remain a bit crisp. Salt and pepper to taste. Set aside and keep warm while finishing the sauce.
4 Add the brown sauce/demi-glaze to the pan, whisking to combine.
5 Place chicken, potatoes and cabbage on a green platter.
6 Pour sauce over and serve.

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