1 cup thinly sliced onion
1/4 cup extra virgin olive oil PLUS 1 tablespoon
2 garlic cloves, peeled and each cut into 4 pieces
4 cups red cabbage, shredded fine (about 1 lb)
A 3-4 lb chicken cut into 8 pieces
1/2 cup dry red wine
freshly ground black pepper
In a saute pan, place the onion, 1/4 cup oil and garlic over medium heat. Cook until garlic is golden. Add shredded cabbage. Stir to coat, sprinkle with salt, stir, cover and simmer. Cook cabbage for 40 minutes or more, turning it over periodically until it is tender and reduced in bulk. You can actually prepare the dish to this point and save it reheat and add to the chicken up to 2 day later. Or keep going. Wash chicken pieces in cold water and pat dry. In another pan, heat 1 tablespoon oil over medium. After oil is heated, add chicken skin side down in a single layer. After a bit, turn the chicken to brown equally on each side. Once browned, transfer to the other pan, except for the breast which you will reserve for later. Turn the chicken over in the cabbage, add the wine and some pepper. Cover the pan, leaving it slightly open, and cook at a steady simmer. Occasionally turn chicken and sprinkle once with salt. After 40 minutes add the breasts. Cook for about 10 minutes more until chicken is tender and cooked through to the bone. The chicken should fall off the bone easily and the cabbage should have cooked down to a sauce, almost recognizable as cabbage. Transfer to plates and serve.