2 cups onion sliced very thin
1/2 cup extra virgin olive oil
4 garlic cloves, peeled and minced
8 cups red cabbage, shredded (roughly 1 head of cabbage)
3-4 # chicken, cut up into 8 pieces OR 1.5-2# chicken thighs
1 cup dry red wine
salt and pepper, to taste
- Put the onion, oil and garlic in a large saute pan over medium heat. Cook until the garlic becomes a golden color.
- Add the shredded cabbage. Stir thoroughly, sprinkle with salt (roughly 1 1/4 teaspoons.)
- Adjust heat to a simmer and cover.
- Cook for 40 minutes, or until the cabbage is very tender and has reduced in bulk, stirring from time to time.
- Wash the chicken pieces and pat dry, season with salt and pepper.
- In another skillet, over medium heat, heat 1 tablespoon olive oil. Add chicken and brown on all sides.
- Remove all of the chicken, EXCEPT for the breasts (if you are using a whole chicken), to the pan with the cabbage.
- Add the wine and pepper.
- Cover the pan, with the lid slightly ajar and cook at a slow simmer. Turn the chicken over once in a while.
- After 20 minutes add the breasts (if you are using a whole chicken.) Continue cooking until the thigh registers 180 degrees and the breast 170 degrees, about 30-40 minutes.
- Remove chicken to a pan, and take the meat off the bones.
- Add the meat back into the cabbage and stir to reheat.
