Chicken filet with red cabbage

Name: Chicken filet with red cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.25 kg Red cabbage; 200 g Shallots; 25 g clarified butter; 25 g Sugar; 250 ml Vegetable broth (instant); 1-2 Bay leaves; 3-4 (approx. 2 cm) pieces of cinnamon; 6-8 Cloves; 3 Oranges; 4 (125 g each) Chicken filets; 2 TABLESPOONS Oil; 1-2 stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Orange slices and thyme

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.25 kg Red cabbage
200 g Shallots
25 g clarified butter
25 g Sugar
250 ml Vegetable broth (instant)
1-2 Bay leaves
3-4 (approx. 2 cm) pieces of cinnamon
6-8 Cloves
3 Oranges
4 (125 g each) Chicken filets
2 TABLESPOONS Oil
1-2 stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Orange slices and thyme

Directions

1
Clean the cabbage, wash it and cut out the stalk. Cut cabbage into strips. Peel shallots. Heat clarified butter in a pot, fry shallots while turning. Sprinkle with sugar and let it caramelize slightly.
2
Deglaze with broth. Add laurel, cinnamon and cloves. Add cabbage, bring to the boil and braise covered for about 45 minutes. Peel oranges so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife.
3
Squeeze the separation skins and collect the juice. Add the juice to the cabbage. Meanwhile wash the meat and pat dry. Heat the oil in a pan and fry the meat thoroughly all around. Fry on both sides over medium heat for 6-8 minutes.
4
Meanwhile wash the thyme, dab dry, pluck the leaves from the stalks. Season red cabbage with salt, pepper and vinegar. Carefully fold in the orange filets. Season meat with salt, pepper and thyme.
5
Serve the red cabbage and chicken fillet arranged on orange slices as desired. Garnish with thymine.