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Ingredients
- 1 c. Onion, sliced very thin
- 1/4 c. Extra virgin olive oil
- 1 tsp Extra virgin olive oil
- 2 x Garlic cloves, peeled and cut into 4 pcs each
- 4 c. Red cabbage, shredded fine Salt
- 1 x Chicken cut into 8 pcs
- 1/2 c. Dry red wine Freshly grnd black pepper
Directions
- Put the sliced onion, 1/4 c. oil and garlic in a saute/fry pan, cook on medium till onion turns a deep gold. Add in shredded cabbage, stir to coat well, sprinkle with salt. Cover pan and simmer cabbage for 40 min. Turn from time to time, till cabbage is tender and considerably reduced in bulk.
- Rinse chicken and pat dry. In a second pan, heat 1 Tbsp. oil. Add in chicken in a single layer, skin-side down; brown well on both sides.
- Transfer chicken to the pan with the cabbage. Add in wine and a few grinding of pepper, cover pan and continue cooking about 45 min.
- The chicken will be very tender and the cabbage will have nearly melted into a dark sauce.
- Serves 2-4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 450g | |
| Recipe makes 4 servings | |
| Calories 847 | |
| Calories from Fat 549 | 65% |
| Total Fat 61.17g | 76% |
| Saturated Fat 15.34g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 231mg | 10% |
| Potassium 784mg | 22% |
| Total Carbs 7.75g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.57g | 2% |
| Protein 58.66g | 94% |
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