Chicken With Bacon And Cabbage Recipe

Name: Chicken With Bacon And Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces slab bacon, diced; 3 1/2-pound frying chicken, cut in eight pieces; 1 cup chopped onion; 2 cloves garlic, crushed; 1 tablespoon white wine vinegar; 6 cups chopped cabbage; 1 cup dry white wine; 1/2 teaspoon thyme; Freshly ground black pepper; 1 tablespoon soft butter

Servings: persons

1
Fry bacon until golden in a heavy three-quart casserole.
2
Remove bacon from pan and drain on absorbent paper.
3
Dry chicken pieces and brown them well, a few at a time, in the bacon fat in the pan.
4
Remove chicken and set aside.
5
Pour all but one tablespoon of the bacon fat out of the pan.
6
Saute the onion in the one tablespoon of bacon fat over low heat until soft but not brown.
7
Add the garlic and saute a few minutes longer.
8
Add the vinegar and deglaze the pan, scraping up any browned particles.
9
Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes.
10
Stir in the wine, thyme, pepper and the bacon.
11
Return the chicken to the pan.
12
Cover and simmer over low heat about 35 minutes, until the chicken is done.
13
Arrange the chicken on a serving platter.
14
Arrange the cabbage mixed with bacon alongside or around the chicken, draining it well to leave as much cooking liquid as possible in the pan.
15
Cover to keep warm.
16
Briefly boil down the cooking liquid to thicken it slightly.
17
Off heat, swirl in the butter bit by bit.
18
Spoon some of the sauce over the chicken and the rest over the cabbage before serving.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces slab bacon, diced, 3 1/2-pound frying chicken, cut in eight pieces, 1 cup chopped onion, 2 cloves garlic, crushed, and more.

Yes, Chicken With Bacon And Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Bacon And Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions