Roasted Chicken with Cabbage and Prunes

Roasted Chicken with Cabbage and Prunes

Coq au chou et aux pruneaux

(6 servings)

 

1/2 cup plus 4 tablespoons extra virgin olive oil, divided

16 pearl onions, peeled

5 carrots, peeled and cut into 2-inch pieces

4 celery stalks, cut into 2-inch pieces

6 cloves of garlic, separated and peeled

salt, to taste

3/4 teaspoon ground black pepper, divided

1 (4-5 lb) chicken, rinsed and patted dry

1 tablespoon fresh parsley, chopped

2 teaspoons dried rosemary, crushed

1 teaspoon dried thyme

1 tablespoon lemon zest

1 1/3 cup pitted prunes

1 very small green cabbage, cored and quartered

1/2 cup wine

1 cup chicken stock

Preheat oven to 450F. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the onions, carrots, celery, garlic cloves, and ¼ teaspoon pepper, and cook, stirring occasionally, for 10 minutes. When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside – or place in a romertopf.

Reduce the burner heat slightly and allow the pan to cool a bit.

Add 2 tablespoons oil to pan and return the pan to medium-high heat. Season the prepared chicken, and brown it in the hot oil (the chicken will not brown when baked.) Transfer the chicken to the center of the roasting pan where you have added the vegetables, pour the pan juices on top of it and rub it with the parsley, rosemary, thyme, and lemon zest.

Add the wine to the skillet and deglaze, scraping up any browned bits from the pan. After the wine has simmered for 30 seconds, add the chicken stock and heat through. Pour the wine sauce over the chicken and place the prunes and cabbage on the caramelized vegetables. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes.

Serve with steamed potatoes.

 

 

Done