Chicken in Riesling with Prunes and Cabbage is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 1563 calories, 90g of protein, and 110g of fat. Head to the store and pick up long slender carrots, olive oil, thyme sprigs, and a few other things to make it today. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
1
Preheat oven to 450°F.
Equipment you will use
Oven
2
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
3
Add cipolline, carrots, celery, and garlic.
Ingredients you will need
Carrot
Celery
Garlic
4
Sprinkle with salt and pepper. Sauté until vegetables are lightly browned, about 8 minutes.
Ingredients you will need
Salt And Pepper
Vegetable
5
Transfer to heavy large pot; push vegetables to sides.
Ingredients you will need
Vegetable
Equipment you will use
Pot
6
Heat 2 tablespoons oil in same skillet over medium-high heat.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
7
Sprinkle chicken generously with salt and pepper.
Ingredients you will need
Salt And Pepper
Whole Chicken
8
Add to skillet and brown on all sides, turning often with wooden spoons, about 10 minutes.
Equipment you will use
Wooden Spoon
Frying Pan
9
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.
Ingredients you will need
Fresh Herbs
Lemon Peel
Vegetable
Cabbage
Whole Chicken
Prunes
Equipment you will use
Pot
10
Pour off fat from skillet.
Equipment you will use
Frying Pan
11
Add broth and wine to skillet and bring to boil, scraping up browned bits; pour over and around chicken.
Ingredients you will need
Whole Chicken
Broth
Wine
Equipment you will use
Frying Pan
12
Drizzle remaining 1/2 cup oil over. Cover pot with large piece of heavy-duty aluminum foil, sealing tightly around rim.
Ingredients you will need
Cooking Oil
Equipment you will use
Aluminum Foil
Pot
13
Place lid on pot to cover tightly. Roast chicken and vegetables until cooked through, about 55 minutes.
Ingredients you will need
Roasted Chicken
Vegetable
Equipment you will use
Pot
14
Let stand covered 10 minutes.
15
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.