Chinese Five-Spice Chicken with Red Cabbage and Potato Gratin
Chinese Five-Spice Chicken with Red Cabbage and Potato Gratin is a main course that serves 2. Watching your figure? This gluten free recipe has 1300 calories, 59g of protein, and 82g of fat per serving. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes approximately 2 hours and 7 minutes. Head to the store and pick up five-spice powder, onion, butter, and a few other things to make it today. If you like this recipe, you might also like recipes such as Eat For Eight Bucks: Gnocchi and Red Cabbage Gratin, Cabbage and Potato Gratin, and Potato And Cabbage Gratin.
Special equipment: 2 (3-ounce) ramekins
Preheat the oven to 400 degrees F.
Toss the first 6 ingredients together in a bowl, making sure the potato slices are evenly covered with the mixture. Spray 2 ramekins with cooking spray and gently press a handful of the potatoes into each one. Arrange the ramekins on a sheet pan and fill each cup 3/4 of the way with the cream mixture and cover the top with foil. Slide the pan into the oven and cook until the potatoes are cooked through, about 30 to 45 minutes.*
Remove the foil, add 2 tablespoons of the remaining cheese to each ramekin and cook until cheese is bubbling, about 4 to 8 minutes.
Remove the gratins from oven and set aside.
Cabbage: In a medium skillet, over medium heat, add the bacon and cook until crispy, about 5 to 8 minutes.
Remove the bacon to a plate, leaving 3 to 4 tablespoons of the fat in the skillet.
Add the onions and saute for 5 to 7 minutes over medium-high heat. Stir in the cabbage, sugar, salt and black pepper and continue cooking for an additional 6 to 8 minutes.
Add the red wine, toss the ingredients and cook covered with a lid until the liquid has almost completely evaporated, about 8 to 12 minutes. Stir in the balsamic vinegar and cook until it has almost evaporated as well, about 1 to 3 minutes. Turn off the heat and add the reserved bacon.
Combine the first 5 ingredients in a medium bowl.
Add the chicken breasts, toss to coat with the marinade and allow them to sit for 10 to15 minutes. In a saute pan over medium heat, add the chicken breasts and cook for 4 to 5 minutes on the show side and 6 minutes the other side, or until cooked through.
Remove the chicken to a cutting board and top each breast with 1 tablespoon of butter. Cover with foil, allow them to rest for 5 minutes, then slice lengthwise.
To serve: Put a portion of the cabbage in the center of each dish. Arrange the chicken, on top of the cabbage. Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving.
Recommended wine: Riesling, Gewurztraminer, Chenin Blanc
Riesling, Gewurztraminer, and Chenin Blanc are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try NV Amber Falls Winery Sarah's Choice Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 16 dollars per bottle.
NV Amber Falls Winery Sarah's Choice RieslingThis semi-sweet aromatic Riesling has a distinct "honey" bouquet. Perfectly balanced, this wine has tasting notes of ripe fruit on the front and a lingering light finish.