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In a holiday season full of heavy meals, you’re going to love this refreshingly light chicken dish. Make sure to serve it with a side like rice or mashed potatoes, so you can really enjoy the delicious gravy!
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- 2 Tablespoon olive oil
- 1 Spanish onion, diced
- 1 teaspoon kosher salt
- 6 stalks celery, sliced
- 16 oz shredded white Cabbage
- 5 cloves Garlic, minced
- 2 Ginger cubes
- 1/2 teaspoon ground black pepper
- 1/2 c fresh parsley, finely chopped
- 2 Tablespoon honey
- 8-10 pieces of baby chicken, cut in half
- Salt and pepper, for sprinkling
- 1 cup White wine (I used sweet)
Heat oil in a large, deep pan over medium heat. Add onions and salt and cook, stirring occasionally, for 5 minutes, until softened.
Add celery, cabbage, garlic, ginger, pepper, parsley and honey. Turn heat to low and cook for 15-20 minutes, stirring occasionally, until mixture is softened. Set aside until cool enough to handle.
Preheat oven to 350.
Place a half of a baby chicken flat on a plate. Top with cabbage filling, then roll up to enclose the filling. Place in large roasting pan. (Use two pans, as needed, to avoid overcrowding the pan.)
Place any extra cabbage filling in pan between the chicken.
Sprinkle salt and pepper over the tops of each piece of chicken. Pour wine over the chicken in the pans.
Cover tightly and bake for 45 minutes.
Plan ahead: chicken can be prepared and frozen, tightly covered, until ready to serve. Rewarm covered to ensure chicken doesn’t dry out.
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I hope this delicious chicken dish will be featured on your menus over and over – it’s truly delicious! – Miriam
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