Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup onion, sliced very thin
- ¼ cup olive oil
- 1 tbsp olive oil
- 2 garlic cloves, peeled and cut into 4 pieces each
- 4 cups red cabbage, shredded fine
- salt
- 1 chicken cut into 8 pieces
- ½ cup dry red wine
- freshly ground black pepper
Directions
Put the sliced onion, ¼ cup oil and garlic in a saute pan, cook on medium until onion turns a deep gold.
Add shredded cabbage, stir to coat well, sprinkle with salt.
Cover pan and simmer cabbage for 40 minutes.
Turn from time to time, until cabbage is tender and considerably reduced in bulk.
Rinse chicken and pat dry.
In a second pan, heat 1 tablespoon oil.
Add chicken in a single layer, skin-side down; brown well on both sides.
Transfer chicken to the pan with the cabbage.
Add wine and a few grinding of pepper, cover pan and continue cooking about 45 minutes.
The chicken will be very tender and the cabbage will have nearly melted into a dark sauce.
Category:Cathy's Recipes
Category:Onion Recipes
Category:Red cabbage Recipes
Category:Red wine Recipes
Category:Chicken Recipes