1 fryer chicken (1-1,5 kg) cut up into pieces, coat evenly with 125 g flour in a heavy skillet. Heat 4 tbsp. Grape Seed Oil Chardonnay add the chicken pieces and brown evenly on all sides over medium heat. Cook until done. Remove from skillet and drain on paper towel. Pour off drippings.
500 g cabbage, coarsely shredded put into the skillet. Combine 2 tbsp. all-purpose flour with 1 tsp. caraway seeds and 1/2 tsp. salt sprinkle over the cabbage. Add 250 ml Balsamic Vinegar S and 250 ml water mix well.
3 tart red apples core and cut into 1 1/2 cm thick rings. Arrange on the cabbage, sprinkle with 3 tbsp. brown sugar
Arrange chicken pieces on the apple rings and cabbage. Sprinkle with 1 tsp. salt Cover and cook for 10 mins. over medium heat. Uncover and cook for 5 mins. or until cabbage and chicken are tender.
serves 4
