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La Belle Cuisine - More Poultry Recipes

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Roast Breast of Chicken with
 Cabbage and Bacon

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La Belle Cuisine

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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