Spring Cabbage Chicken Boil Recipes

Steps:

• Fry bacon until golden in a heavy three-quart casserole. Remove bacon from pan and drain on absorbent paper.
• 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.
• 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.
• 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.
• 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.
• 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.

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.

Steps:

• Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
• Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.