Rye and mustard chicken with red cabbage

Sat, Feb 8, 2014, 01:00

   
  • Serves: 4
  • Cooking Time: 50 mins
  • Course: Main Course
  • Cuisine: American

Ingredients

  • 2-3 slices rye bread, stale
  • 1 tbsp caraway seeds
  • Salt and pepper
  • 4 skinless chicken breasts, cut into fingers
  • 50g flour
  • 2 eggs, beaten
  • Olive oil
  • 1 small red cabbage, finely sliced
  • Knob butter
  • 100ml red wine vinegar
  • 100ml cider vinegar
  • 1 tbsp honey
  • 4 tbsp Dijon mustard
  • 2 tbsp crème fraiche
  • 1 tbsp dill, finely chopped

Method

Preheat an oven to 150 degrees/gas 2. Blitz the bread into crumbs in a blender and bake in the oven for about 20 minutes until dry and crisp. Mix the seeds into the crumbs and season well.

Turn the oven up to 180 degrees/gas 4. Dip the chicken into individual plates/bowls of the flour, then the beaten egg and finally the breadcrumbs, until well coated, and place on an oiled baking tray. Drizzle with a bit more oil and bake for 30 minutes, until crisp.

To make the cabbage, heat the butter in a saucepan and when it has melted, add the cabbage and soften for a few minutes over a low heat. Then add the vinegars, honey and salt and pepper. Cook until soft but not mushy – about 25 minutes. Finally, for the sauce, mix the mustard, creme fraiche and dill together. To serve, perch some chicken on top of a bed of cabbage, with some sauce flicked over it, all artfully done, of course.

dkemp@irishtimes.com

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