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Friday, May 23, 2008

Roasted Chicken with Cabbage and Cherries

Roasted Chicken with Cabbage and Cherries

I remember having this dish—or a version of it—at one of my favorite Seattle restaurants called Marjorie—the restaurant, not the dish. I don't know what the dish was called or what I should name it but it was (is) wonderful. After I had it at Marjorie I returned a couple weeks later only to find that the dish was no longer on the menu. I asked the owner, Donna, about this and I can't remember what her answer was or if she answered. I have tried to cook the dish myself a couple of times but without a recipe I have met with something less than success...until yesterday.

Cherries are in season here in Valencia and I always looking for something to do with them. I thought I would have another go at this dish. I think I pulled it off rather well. Here it is.

One whole chicken cut into two halves
1 green cabbage chopped coarsely
¾ Kilo of pitted cherries (I know that it's a pain in the ass but it will give you a good excuse to buy a cherry pitter which can also be used with olives. I actually brought mine with me)
¼ cup toasted rye seeds
1 cup red wine vinegar
Olive oil
2 table spoons of flour
Some sort of mild white cheese

In a large pot with a lid throw together the cabbage, rye, cherries, and vinegar and simmer until the cabbage has wilted, add salt to taste. Heat oven to 190°c. In a large baking dish throw in the cabbage concoction and lay the two chicken halves on top (I use my big clay dish I use for arroz al horno). Flip the chicken when the tops have cooked and cook the other side. When you remove the dish from the oven there will be a lot of liquid in the pan. Pour the liquid into skillet and reduce it a bit. In another skillet heat a few spoons of oil and add sifted flour to it to make a roux. When the roux is ready pour in the liquid and stir well. To this add the cheese and stir it in well. The sauce should be thick enough to coat a spoon but it shouldn't be pasty. You can simply spoon a layer of the sauce on each plate and then add the cabbage concoction with the chicken on top.

This came out really well. I served this with roasted potatoes. Sorry I don't have a picture.

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