Chicken In Riesling With Prunes And Cabbage Recipes

Steps:

• Generously season chicken pieces with salt and pepper. Spread flour in a wide, shallow bowl, and dredge chicken until it is well coated. Shake off any excess flour.
• Place a deep sauté pan (just large enough to hold the chicken pieces in a single layer) over medium-high heat for a minute or two. Add olive oil, and heat until oil shimmers. Arrange chicken pieces in pan, skin side down, and allow to sit without being moved until undersides are browned, about 3 minutes. Turn chicken, and allow to sit again until browned, 3 to 4 minutes.
• Add vinegar, wine and prunes. Cover, and reduce heat to low. Simmer, basting occasionally, until chicken meat is tender and almost falling off the bone, about 30 minutes.
• Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm. Raise heat under the pan to high, and reduce pan juices for a minute or two. Pour juices over chicken pieces, and serve.

Steps:

• Preheat oven to 350F with rack in middle.
• Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
• Meanwhile, wash leeks and pat dry.
• Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
• While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
• Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

Steps:

• Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
• Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
• Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
• Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
• Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.