-
1
Carefully pull away the skin of each chicken breast half.
-
2
Using a boning knife, carefully cut away all the bones except the main wing bone.
-
3
Scrape the meat of the main wing bone from the tip of the bone toward the breast.
-
4
Cut the main wing bone in half.
-
5
Leave the bottom half intact.
-
6
Discard the portion of the bone that has been scraped.
-
7
Sprinkle chicken with salt and pepper and set aside.
-
8
Cut the bacon into 1/4-inch cubes and set aside.
-
9
Cut away and discard the core of the cabbage.
-
10
Shred the cabbage finely.
-
11
There should be about 10 cups or 1 pound.
-
12
Set aside.
-
13
Put the bacon in a kettle and cook until rendered of fat and lightly browned.
-
14
Arrange the chicken pieces, skinned side down, close together and in one layer over the bacon cubes.
-
15
Cook about 2 minutes or until the chicken has lost its raw look on the bottom.
-
16
Turn the pieces and cover.
-
17
Continue cooking about 2 minutes.
-
18
Remove the chicken pieces.
-
19
Add the onions to the bacon cubes and stir until wilted.
-
20
Add the wine and bring to a boil.
-
21
Add the cabbage, salt and pepper and toss.
-
22
Sprinkle with paprika and stir until cabbage shreds are coated.
-
23
Sprinkle with sugar.
-
24
Cover the cabbage with the chicken breasts, boned side down, in one layer.
-
25
Cover closely and cook 10 minutes.
-
26
Lift the chicken pieces and stir the sour cream into the cabbage mixture.
-
27
Replace the chicken pieces and spoon some of the sauce on top.
-
28
Cover and cook about 5 minutes longer.
-
29
Sprinkle with parsley and serve.
