Chicken With Bacon And Cabbage

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
• ½ teaspoon thyme
• Freshly ground black pepper
• 1 tablespoon soft butter

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1127 calories; 79 grams fat; 24 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 15 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 81 grams protein; 333 milligrams cholesterol; 581 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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

1 hour 15 minutes