Recipe - Braised Cabbage And Chicken Medley

2 pound Napa cabbage
3 bn Tatsoi; OR flowering bok
choy, optional
1 tablespoon Butter
4 Chicken legs; thighs with
drumsticks, skinned
1 lg Carrot; peel, slice diagonal
1 md Onion; cut or sliced up
14 One half ounce Can chicken broth
One half teaspoon Dried thyme
One fourth teaspoon Ground black pepper; 2
2 tablespoon Allpurpose flour
2 tablespoon Water

Cut napa cabbage lengthwise into 8 wedges, keeping leaves attached to core.
If using tatsoi, cut bas off to separate into individual leaves. Set
vegetables aside.

In 12inch nonstick skillet, melt butter over medium heat. Add chicken and
brown well on all sides. Remove chicken to plate; set aside. Add carrot and
onion; saute 2 minutes. Add broth, thyme, and pepper; heat to boiling.

Arrange napa cabbage in single layer in skillet. Top with chicken. Cover
and cook 20 minutes. Sprinkle with tatsoi leaves. Cover and continue to
cook chicken and vegetables until tenderabout 10 minutes longer.

Meanwhile, in cup, combine flour and water until smooth. With slotted
spoon, transfer chicken and vegetables from skillet to serving plate; cover
and keep warm. Stir flour mixture into liquid in skillet. Heat to boiling,
stirring until thickened . Pour sauce over chicken and vegetables.

Recipe by: Country Living (March 1998)

Posted to recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 22,
1998