Baked Chicken with Apples, Fennel, and Red Cabbage

I find it fascinating how one culture’s cuisine influences another’s.  This dish has both Spanish and German flavors and cooking techniques.  The spices that I used on the chicken are Spanish and the cooking techniques of the pickled vegetables are German!  Sounds like it might not work. Right?

I like bold flavors, lots of vegetables and Chicken is so versatile.  Poultry because of its mild flavors lends itself to lots of different spice combinations as well as cooking techniques.  I don’t ever seem to get tired of eating it because you can change its flavor profile so easily.

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Baked Chicken with Red Cabbage, Apples & Fennel

  • Servings: 4
  • Difficulty: Intermediate
  • Print

8 pieces of chicken ( 2 thighs, two legs, two wings, 2 breasts)

4 TBS of flour

salt and pepper to taste

5 TBS of olive oil, plus one TBS of Ghee

1 TBS of smoked paprika

8 garlic cloves , poached in hot boiling water for a few minutes

1/2 C of white wine

2 bay leaves

Dust the chicken pieces with the flour, smoked paprika, salt and pepper. Heat the oil in a skillet over medium heat. Add the chicken pieces and cook on both sides until lightly golden brown. Deglaze the pan with the white wine. Add the bay leaves and garlic cloves and bake in the oven for 30 minutes until the temperature of the chicken reaches 160 degrees. Test the temperature by inserting a meat thermometer into the center of the breast meat. Do not let it touch a bone. Remove and serve the chicken with the Red Cabbage with Apples & Fennel.

Since not everyone eats meat, we’ve included the Red Cabbage as a separate vegetarian recipe.

Red Cabbage with Apples & Fennel

2 cups of red cabbages julienned thin

1/2 of an apple sliced thin

1/2 of a fennel bulb julienned thin

3 TBS of olive oil

3 TBS of the traditional balsamic of Modena

1 TBS of apple cider vinegar

1 tsp of raw honey
Heat the oil.  Add all the vegetables and sauté for 4 minutes, then add the balsamic vinegar plus the apple vinegar. Sauté for another 5 minutes, then cover for an additional 2 minutes. The vegetables should stay al dente and not be too soft.

Sherrie and I try to buy organic and small batch produced products as much as we can.  I love the thought of some farmer getting up early to let the chickens out of the coop, letting them roam around hunting for bugs and digging in the dirt.  What I can’t stand is the thought of thousands of chickens being raised in a huge building stacked on top of each other.  If you watch some of the food documentaries listed at the bottom of this blog you will see what I mean.  I care about the animals and how they are raised.  I care what they ate!  There is a saying, “you are what you eat”.  I try to stay “healthy” by eating foods that have been raised in a healthy environment.

Buying organic is getting less expensive.  You can find organic products now in most grocery stores. One way to cut down on the cost of the chicken in this recipe is to buy a whole chicken and cut it up. That is what I did for this recipe.  If you look under our Chef’s Tips and Tricks you will find instructions on how to cut-up a chicken!

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