Chicken in Riesling with Prunes and Cabbage
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon grated lemon peel
- 1 cup low-salt chicken broth
- 3 fresh rosemary sprigs
- 16 pitted prunes
- 3/4 cup extra-virgin olive oil, divided
- Carbohydrate 96 g(32%)
- Cholesterol 231 mg(77%)
- Fat 89 g(136%)
- Fiber 16 g(65%)
- Protein 69 g(137%)
- Saturated Fat 19 g(97%)
- Sodium 349 mg(15%)
- Calories 1450
Preparation Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add cipolline, carrots, celery, and garlic. Sprinkle with salt and pepper. Sauté until vegetables are lightly browned, about 8 minutes. Transfer to heavy large pot; push vegetables to sides. Heat 2 tablespoons oil in same skillet over medium-high heat. Sprinkle chicken generously with salt and pepper. Add to skillet and brown on all sides, turning often with wooden spoons, about 10 minutes. Place chicken, breast side up, in center of vegetable mixture in pot. Arrange fresh herbs, lemon peel, and prunes around chicken. Tuck cabbage wedges around chicken. Pour off fat from skillet. Add broth and wine to skillet and bring to boil, scraping up browned bits; pour over and around chicken. Drizzle remaining 1/2 cup oil over. Cover pot with large piece of heavy-duty aluminum foil, sealing tightly around rim. Place lid on pot to cover tightly. Roast chicken and vegetables until cooked through, about 55 minutes. Let stand covered 10 minutes. Transfer chicken to center of large shallow bowl. Using tongs, place vegetables and aromatics around chicken. Season pan juices to taste with salt and pepper; pour over chicken.
Preparation Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add cipolline, carrots, celery, and garlic. Sprinkle with salt and pepper. Sauté until vegetables are lightly browned, about 8 minutes. Transfer to heavy large pot; push vegetables to sides. Heat 2 tablespoons oil in same skillet over medium-high heat. Sprinkle chicken generously with salt and pepper. Add to skillet and brown on all sides, turning often with wooden spoons, about 10 minutes. Place chicken, breast side up, in center of vegetable mixture in pot. Arrange fresh herbs, lemon peel, and prunes around chicken. Tuck cabbage wedges around chicken. Pour off fat from skillet. Add broth and wine to skillet and bring to boil, scraping up browned bits; pour over and around chicken. Drizzle remaining 1/2 cup oil over. Cover pot with large piece of heavy-duty aluminum foil, sealing tightly around rim. Place lid on pot to cover tightly. Roast chicken and vegetables until cooked through, about 55 minutes. Let stand covered 10 minutes. Transfer chicken to center of large shallow bowl. Using tongs, place vegetables and aromatics around chicken. Season pan juices to taste with salt and pepper; pour over chicken.
