Recipe - Roasted Chicken With Braised Red Cabbage And Thyme Sauce

CHICKEN
2 Whole chickens; (3 pounds)
cut into
; leg, thigh, and
; breast pieces with
; no breast bone
One half cup Olive oil
One fourth cup Garlic
2 tablespoon Rosemary
2 tablespoon Thyme
1 tablespoon Black pepper
1/8 cup Soy sauce
1/8 cup Red wine vinegar

CABBAGE
One half cup Diced bacon
1 small Onion; (small)
1 teaspoon Chopped garlic
1 small Apple; (small)
1 Head cut or sliced up red cabbage
1 cup Red wine
1 cup Red wine vinegar
Three fourths cup Sugar
1 Piece cinnamon stick
1/8 teaspoon Ground clove
1 cup Chicken stock
Salt and pepper to taste

SAUCE
2 tablespoon Olive oil
One fourth cup Diced carrots
One fourth cup Diced onions
One fourth cup Diced celery
One half cup Diced garlic
One fourth cup Cream sherry
One half cup White wine
3 cup Chicken stock
Salt and pepper

In a blender, add oil, garlic, rosemary, thyme, pepper, soy sauce and red
wine vinegar.

Puree and mix with chicken and let sit overnight in the refrigerator. Drain
the chicken and roast for 1 hour in a 350 degree oven, or until the juices
run clear and the chicken is cooked through.

Cabbage:

In a hot pan, render the bacon, add onion, garlic, apples and cook until
slightly brown.

Add cabbage and all other ingredients. Cover and cook until soft.

Sauce:

In a sauce pan, heat oil until smoking. Add all vegetables and cook until
brown.

Add sherry and white wine. Cook until dry. Add stock and cook down by 1/2.

Season with salt and pepper.

Serve the chicken with the cabbage and the sauce.

Yield: 4