What’s Cookin’

Cider-Braised Chicken and Cabbage

Recipe courtesy: “The Irish Pub Cookbook” by Margaret M. Johnson.

Serves six.

1/3 cup all-purpose flour

6 five- to six-ounce bone-in chicken breast halves, skin on

1/4 cup olive oil

4-5 cloves garlic

3 carrots, peeled and thickly sliced

1 large onion, thickly sliced

3 bay leaves

1/2 cup golden raisins

2 tablespoons minced fresh flat-leaf parsley

2 tablespoons fresh rosemary

2 cups shredded Savoy cabbage

1 cup canned low-sodium chicken broth, or 1 chicken bouillon cube mixed with 1 cup boiling water

1 cup Irish cider

Salt and freshly ground pepper to taste

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