CHINESE FIVE-SPICE CHICKEN WITH RED CABBAGE AND POTATO GRATIN
Provided by Alexis Hernandez
Categories main-dish
Time 2h7m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Gratin:
- 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.
- Chicken: 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.
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hirusha lakshan
[email protected]I would not recommend this dish.
Jerry Money
[email protected]This dish was not to my taste, but I can see how others might enjoy it.
Joshua Darkwa
[email protected]I found the chicken to be a bit dry, but the cabbage and gratin were very good.
Proud Mummy
[email protected]This dish was a bit too spicy for my taste, but otherwise it was very good.
Korsheda Akter
[email protected]Delicious! The chicken was moist and tender, and the cabbage and gratin were perfect.
malvin ymeraj
[email protected]This dish was easy to make and very flavorful. I loved the combination of the chicken, cabbage, and gratin. I'll definitely be making this again!
Nazaqat Ali
[email protected]I'm not a big fan of cabbage, but I really enjoyed it in this dish. The five-spice powder gave it a nice flavor and the gratin was a great addition.
Ogba Arinze
[email protected]This was my first time making chicken with five-spice powder and it turned out great! The chicken was cooked perfectly and the spices gave it a delicious flavor. The cabbage and gratin were also very good.
Jha Aryan
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the unique flavor of the chicken and the creamy texture of the gratin. I'll definitely be making this again.
Jacob rubio
[email protected]This dish was a hit with my family! The chicken was flavorful and juicy, and the cabbage and potato gratin were the perfect sides. I especially loved the crispy edges of the gratin.