Pan-Fried Chicken with Citrus Braised Cabbage



  • 2 tablespoons butter
  • 1/2 pound shallots (finely diced)
  • 2 tablespoons granulated sugar
  • 1/2 cup chicken stock
  • 1 fresh bay leaf
  • 2 inches cinnamon (stick)
  • 2 cloves
  • 2 3/4 pounds red cabbage (trimmed and thinly sliced)
  • 3 oranges
  • 2 tablespoons sunflower oil
  • 4 chicken breasts
  • 2 tablespoons balsamic vinegar
  • fresh thyme leaves (to garnish)


  1. Heat the butter in a saucepan, add the shallots and sauté for 2-3 mins. Sprinkle in the sugar and sauté for 1-2 mins. Add the stock, bay leaf, cinnamon and cloves. Add the cabbage and bring to a boil. Simmer for 45 mins.
  2. To prepare the orange segments, peel the oranges completely then use a sharp knife to remove the segments from the membranes. Reserve. Squeeze the juice from the orange peel and the membranes into the cabbage and stir.
  3. Meanwhile, heat the oil in a frying pan, add the chicken breasts and season. Sauté for 8-12 mins, until cooked through. Season the cabbage and stir in the vinegar then gently fold in the orange segments. Slice the chicken breasts. Divide the cabbage between 4 bowls and lay the chicken on top. Garnish with thyme then serve.
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