Pan-Fried Chicken With Citrus Braised Cabbage - cooking recipe

Ingredients

2 tbsp butter
1/2 lb shallots, finely diced
2 tbsp granulated sugar
1/2 cup chicken or vegetable stock
1 None fresh bay leaf
1 - 2 inch stick cinnamon
2 None cloves
2 3/4 lb red cabbage, trimmed and thinly sliced
3 None oranges
2 tbsp sunflower oil
4 None chicken breasts
2 tbsp balsamic vinegar
None None fresh thyme leaves, to garnish

Preparation

Heat the butter in a saucepan, add the shallots and saute for 2-3 mins. Sprinkle in the sugar and saute for 1-2 mins. Add the stock, bay leaf, cinnamon and cloves. Add the cabbage and bring to a boil. Simmer for 45 mins.
To prepare the orange segments, peel the oranges completely then use a sharp knife to remove the segments from the membranes. Reserve. Squeeze the juice from the orange peel and the membranes into the cabbage and stir.
Meanwhile, heat the oil in a frying pan, add the chicken breasts and season. Saute for 8-12 mins, until cooked through. Season the cabbage and stir in the vinegar then gently fold in the orange segments. Slice the chicken breasts. Divide the cabbage between 4 bowls and lay the chicken on top. Garnish with thyme then serve.