Chicken with beetroot and red cabbage

Recipe from: 7/1/2000 12:00:00 AM
Ingredients 10
Servings 4
Time 25 min


  • 200
    red wine
  • 1
    medium onion, sliced
  • 8
    dried juniper berries, crushed
  • few sprigs fresh rosemary
  • 30
    soft brown sugar
  • 500
    red cabbage, shredded
  • 6
    fresh beetroot, boiled and cut into wedges
  • 4
    chicken breast fillets
  • 70
    Parma ham
  • 15


55 min
Place half the red wine and the onion in a large saucepan. Cook over low heat for 15 minutes or until onion is soft. Add juniper berries, rosemary, sugar, cabbage and remaining wine. Stir well, cover and cook for 20 minutes. Add beetroot and season to taste. Transfer to an ovenproof dish. Meanwhile, season chicken fillets to taste and wrap each in a slice of ham. Heat oil in a pan, add chicken fillets and cook for just 3-5 minutes each side until golden brown. Remove from pan and set on top of the cabbage mixture. Roast in a preheated oven at 190 ºC for 15-20 minutes until the chicken is just cooked. Serve with rice or potatoes and green vegetables. Serves 4.

Read more on: poultry

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.