Chicken and Cabbage Stew
- Yield: servings
- -- 1T Olive Oil 1 T Butter for browning
- 6-- Chicken Thighs
- 2-- onions sliced
- 1-- head of cabbage sliced
- -- S&P to taste
- 1teaspoon Garlic salt
- 1teaspoon Onion powder
- 1teaspoon Oregano
- 1/4cup Parmesean cheese
- 2tablespoons white wine opitional
- 1 1/2cups Chicken broth (do not want mixture soupy just loose.)
- 1can diced tomatoes medium can
- 4ounces jarred mushrooms
- -- Brown Rice
S& P chicken thighs to taste
Brown til golden in butter & oil (I use a cast Iron fry pan-from stove top to oven)
Remove chicken from pan and cover w/foil.
Add wine if using and stir up bottom of pan.
Add onions and cabbage. While sauteing Sprinkle w/ S&P to taste,garlic salt, onion powder, oregano, parm cheese. Stir in.
Add chicken broth Diced tomatoes & mushrooms. Cover until just wilted. about 5 minutes. If using cast Iron skillet put chicken back in pan on top of cabbage mixture. Cover with lid or foil and bake at 350 for 45 minutes. If not using cast iron skillet put cabbage mixture in bake pan ,place chicken on top and cover w/foil. Serve over brown rice.