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La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Roast Breast of Chicken with
 Cabbage and Bacon

"The preparation of good food is merely another expression
of art, one of the joys of civilized living…"
~ Dione Lucas

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O'Connell Bridge, River Liffy, Dublin, Ireland
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Barnes, David
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Roast Breast of Chicken with
Cabbage & Bacon
Popjoys, Dublin

6 slices streaky bacon

Four 225g [approx. 8 ounces each] partially
boned chicken breasts, unskinned
2 medium onions, peeled and finely sliced
2 cloves garlic, peeled and finely chopped
100g [approx 1/4 pound] finely sliced Savoy cabbage
125ml [approx. 1/2 cup] chicken stock
2 tablespoons cream
150g [5 ounces] unsalted butter
Salt & freshly ground pepper
 

Preheat a fairly hot oven 325 degrees F/190 degrees C/Gas mark 5.
Grill the bacon and cut it into strips.
[Season the chicken breasts with salt and pepper to taste.] Heat a heavy ovenproof pan, oil lightly and sear the chicken in it, skin side down, then transfer to the oven for 12 to 15 minutes.
Meanwhile, heat another pan with a little oil and cook the onions and garlic
in it gently without colouring, then add the cabbage to the onions and mix
well, then add the chicken stock and bring to the boil. When the cabbage is
tender, remove the cooked cabbage mixture to heated plates with a slotted
spoon and boil the cooking liquor until reduced by half, then add the cream
and reduce by half again and whisk in the butter. Strain the sauce and add
the shredded cooked bacon. [Taste the sauce for seasoning and adjust if necessary.] Slice the chicken onto the cabbage, arrange the sauce around
it and serve.
 

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