Chicken Cabbage Skillet
Source
Better Homes and Gardens Italian Cook Book
Servings/Yield
4 servings
Rating
Cuisine
European : Western
Course
Main
Ingredients
- 1 2½ to 3 pound boiler-fryer chicken, cut up (I use 1½ pounds boneless breasts)
- 2 medium onions, thinly sliced (I also quarter cut them)
- 1 clove garlic, minced (I like 2 cloves)
- 3 tablespoons cooking oil
- ½ cup dry white wine (White Zifandel works fine)
- 2 tablespoons white wine vinegar
- 6 cups shredded cabbage
Method
In skillet cook chicken, onions, and garlic in hot oil over medium heat about 15 minutes or till chicken is brown, turning chicken occasionally. Drain off fat (skip if boneless). Combine wine, vinegar, ¾ teaspoon salt and 1/8 teaspoon pepper; pour over chicken in skillet. Cover and simmer for 20 minutes. Add shredded cabbage; simmer, covered, for 15 to 20 minutes longer or till chicken and cabbage are tender. |
Categories
Chicken
