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Source: The Working Family's Cookbook

Chicken Choucroute
Try this tasty dish on a blustery night when the family needs a warm, filling meal.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour
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1 tablespoon olive oil, or vegetable oil
4 pounds chicken parts
Salt and freshly ground pepper
2 large onions, thinly sliced
2 large carrots, sliced into thin rounds
1 large head (1-3/4 to 2 pounds) green cabbage, very thinly sliced
1/4 cup chicken broth or water
1/4 cup white wine vinegar
1 bay leaf




Heat the oil in a large frying pan over medium-high heat. Sprinkle the chicken with salt and pepper and cook for 15 to 20 minutes until well browned on all sides. Remove from the pan.

Lower the heat to medium. Add the onions and carrots and cook for 5 minutes, scraping up the browned bits from the bottom of the pan. Add the cabbage and cook for about 10 minutes, stirring, until wilted. Add the broth, vinegar and bay leaf and season to taste with salt and pepper. Simmer for 2 minutes, stirring occasionally.

Lower the heat to medium low. Put the chicken on top of the cabbage, cover and cook for 20 to 25 minutes until the chicken is tender and the juices run clear when pierced. Serve the chicken on the bed of cabbage.





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