Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Whole chickens (3 pounds) |
\N \N | Cut into leg, thigh, and |
\N \N | Breast pieces with no |
\N \N | Breast bone |
½ cup | Olive oil |
¼ cup | Garlic |
2 tablespoons | Rosemary |
2 tablespoons | Thyme |
1 tablespoon | Black pepper |
⅛ cup | Soy sauce |
⅛ cup | Red wine vinegar |
In a blender, add oil, garlic, rosemary, thyme, pepper, soy sauce and red wine vinegar.
Puree and mix with chicken and let sit overnight in the refrigerator.
Drain the chicken and roast for 1 hour in a 350 degree oven, or until the juices run clear and the chicken is cooked through.
Cabbage:
½ cup diced bacon 1 small onion (small) 1 teaspoon chopped garlic 1 small apple (small) 1 head sliced red cabbage 1 cup red wine 1 cup red wine vinegar
¾ cup sugar 1 piece cinnamon stick ⅛ teaspoon ground clove 1 cup chicken stock Salt and pepper to taste
In a hot pan, render the bacon, add onion, garlic, apples and cook until slightly brown.
Add cabbage and all other ingredients. Cover and cook until soft.
Sauce 2 tablespoons olive oil
¼ cup diced carrots
¼ cup diced onions
¼ cup diced celery
½ cup diced garlic
¼ cup cream sherry
½ cup white wine 3 cups chicken stock Salt and pepper In a sauce pan, heat oil until smoking. Add all vegetables and cook until brown.
Add sherry and white wine. Cook until dry. Add stock and cook down by ½.
Season with salt and pepper.
Serve the chicken with the cabbage and the sauce.
Yield: 4 servings
CHEF DU JOUR DON YAMAUCHI SHOW #DJ9222 Chicken: