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Menu Plan for Winter II: Week 11, Thursday

Chicken Braised in Sherry Vinegar
Pasta with Savory Cabbage

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

       One more dish ought to finish off the cabbage.  This uses Greek yogurt - save the rest of the container for next week or substitute milk. 

Chicken Braised in Sherry Vinegar

Total time: 25 minutes
    This is a slightly spicy. slightly tart sauce, simply reduced a bit and served with the onions. 

 Ingredients: 

• 2 chicken breasts, boneless, skinless
• 1 onion, chopped
• 3 tbs sherry vinegar
• 3 tbs sherry
• 4 tbs chicken stock
• 1/2 tsp paprika
• 1/2 tsp cumin
• 2 tsp olive oil

 Instructions:

• Heat oil in medium nonstick skillet over medium-high heat. 
• Add paprika, cumin and sauté 1 minutes. 
• Add onion and sauté 5 minutes, just until starting to brown. 
• Move to the side, add chicken breasts and brown on both sides, about 8 minutes. 
• Add vinegar, sherry, stock, cover, reduce heat and simmer 10 minutes. 
• Uncover and reduce sauce slightly.  Serve.

Pasta with Braised Cabbage

Total time: 30 minutes
   The cabbage is stir-fried over heat for a few minutes, to get the cooking started, then liquid is added, some paprika and mustard for a savory bite, and it's left to simmer until tender.

 Ingredients:

• 2 cups shredded cabbage
• 1/2 cup (4oz, 120ml) chicken stock
• 1 tbs paprika, smoky if you have it
• 1 tbs Dijon-style mustard
• 2 tbs Greek yogurt or sour cream
• 1 tbs olive
• 3oz (90gr) spaghetti

 Instructions:

• Cook pasta according to package directions. 
• Heat oil in large nonstick skillet over medium-high heat.  Add cabbage and stir-fry until wilted. 
• Add paprika and stir-fry for another minute. 
• Add stock and mustard, stir well to combine. 
• Cover, reduce heat to low and simmer until cabbage is tender, about 15 minutes longer.
• Uncover and stir in yogurt. 
• Add pasta, toss to combine and serve.

Note:  In photo it's shown with Basil Spaghetti

Cooking schedule: 30 minutes Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, pot and colander for pasta, large skillet with lid, medium skillet with lid Put water on high heat for pasta Shred cabbage Heat oil in skillet, add cabbage, stir-fry Chop onion Sauté paprika, cumin in other skillet Add paprika to cabbage, stir-fry Add onion to paprika/cumin, sauté

Add stock, mustard to cabbage, stir Cover cabbage, reduce heat, simmer Move onions to side, add chicken, brown Cook pasta Turn chicken, brown Add sherry, vinegar, stock, reduce heat, cover, cook     Pause while it all cooks Uncover chicken, reduce sauce Drain pasta Stir yogurt into cabbage Add pasta to cabbage, toss to combine Finish chicken, Serve

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By Katie Zeller

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