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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