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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ivan Barnes
[email protected]This dish is a great way to use up leftover chicken.
Mr. Ismail
[email protected]I've never had Chinese five-spice chicken before, but this recipe was a great introduction.
Nohemi Ornelas
[email protected]This is one of my favorite recipes. I make it all the time.
Zuheb Kamran
[email protected]I'm definitely going to try this recipe again.
Kuteesa Elizabeth
[email protected]Overall, this is a good recipe. With a few tweaks, it could be great.
Sulaiman Idrees
[email protected]This dish is a bit too spicy for my taste.
Md pappu
[email protected]I found the five-spice powder to be a bit overpowering. Next time I'll use less.
Elyada Sifa
[email protected]The chicken was a bit dry, but the red cabbage and potato gratin were delicious.
Daisy Cakes
[email protected]I made this dish for a party and it was a huge success. Everyone loved the chicken and the sides.
Steve Minja
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the results are impressive.
M.r VIP
[email protected]I'm not usually a fan of red cabbage, but I loved it in this dish. It was cooked perfectly and had a great flavor.
ALC SAYED
[email protected]The flavors in this dish were incredible. The five-spice chicken was so aromatic and delicious, and the red cabbage and potato gratin were a great way to balance out the spice.
Foxanda
[email protected]This dish was a hit with my family! The chicken was flavorful and juicy, and the red cabbage and potato gratin were the perfect accompaniments. I will definitely be making this again.