Savoy Chicken Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g savoy cabbae
- 400 g chicken fillet (s)
- 150 g onion (s)
- 150 g bacon, diced
- 1 large can tomato (s)
- 2 cloves garlic
- 100 ml cream, or cremefine
- 250 ml vegetable stock
- 2 teaspoons marjoram
- 100 g cheese, for ratinatin
- 3 tablespoon olive oil
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Quarter the savoy cabbage, remove the stalk and cut into strips. Dice the onions and garlic. Drain the tomatoes in the sieve, collect the juice.
- Heat the oil in a larger saucepan, leave out the bacon until crispy and place in a baking dish.
- Fry the onions in the frying fat until golden brown, then briefly sauté the garlic. Conn. take out half of the onion mixture and set aside.
- Add the savoy cabbage to the remaining onions in the saucepan, braise and season well with salt and pepper. Pour in the broth and let simmer covered for 15 minutes.
- Cut the chicken fillet into thick strips and fry briefly in oil in a pan. Add the slightly chopped canned tomatoes, the remaining onions and the marjoram. Season to taste with salt + pepper (use cayenne pepper for a hotter / spicier variant).
- Put the braised savoy cabbage in the baking dish, then spread the meat and tomato mixture over it, the tomato juice mixed with the cream and finally sprinkle with the cheese.
- Put the middle rail in the oven at 200 degrees for 40 minutes. Cover with aluminum foil for the first 25 minutes.
- As with most cabbage dishes, the warmed up rest (if anything is left over) tastes even better on the 2nd day.
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