Savoy Cabbage – Chicken
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 chicken
- 60 g bacon (breakfast bacon)
- 1 medium onion (s)
- 3 tablespoon oil
- 1 small savoy cabbage
- 1 small apple, red-skinned
- 0.25 liter ¼ chicken broth
- Salt and pepper, black
- 2 tablespoon sour cream
- Paprika powder, hot pink
Print Recipe
Pin Recipe Instructions
- Wash the chicken, dry it and cut it into 8 parts. Dice the bacon, peel and dice the onion. Heat 1 tablespoon of oil in a pan and leave the bacon in it. Fry the onion in it until golden.
- Preheat the electric oven to 225 degrees. Wash the savoy cabbage, peel off the outer leaves, then cut in half, cut each half into wedges. Cut off the stalk so that the columns still hold together.
- Smear an ovenproof dish with oil. Put the Wirsing columns inside. Grate the apple, quarter it, remove the core, cut the quarters into wedges and place in the tin. Add the bacon onions, pour in the broth.
- Place the chicken pieces in the pan skin side up. Mix the remaining oil with salt, pepper and paprika, brush the parts with it. Put in the middle of the oven and fry for about 35 minutes. (Gas level 4)
- Put the chicken pieces and savory wedges on a plate. Transfer the sauce to a saucepan, stir in the sour cream, season to taste and serve with meat and vegetables.
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