Chinese Five-Spice Chicken with Red Cabbage and Potato Gratin

Total Time:
2 hr 7 min
Prep:
20 min
Inactive:
5 min
Cook:
1 hr 42 min

Yield:
2 servings
Level:
Easy

Ingredients
  • Potato Gratin:
  • 2 to 3 Idaho potatoes, peeled and sliced 1/16-inch thick on a mandoline
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan or Gruyere, plus 4 tablespoons for topping, divided
  • 2 teaspoons dried thyme or 2 tablespoons chopped fresh thyme leaves
  • 1 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Special equipment: 2 (3-ounce) ramekins
  • Red Cabbage:
  • 6 strips bacon, chopped
  • 1 cup chopped Spanish onion, about 1 large onion
  • 2 cups chopped red cabbage, about 1/2 head
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1/2 cup red wine
  • 1/4 cup balsamic vinegar
  • Chinese Five-Spice Chicken:
  • 2 tablespoons olive oil
  • 2 teaspoons Chinese five-spice powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 (6-ounce) chicken breasts, boneless and skinless
  • 2 tablespoons butter, unsalted
Directions
Gratin:

Preheat the oven to 400 degrees F.

Toss the first 6 ingredients together in a bowl, making sure the potato slices are evenly covered with the mixture. Spray 2 ramekins with cooking spray and gently press a handful of the potatoes into each one. Arrange the ramekins on a sheet pan and fill each cup 3/4 of the way with the cream mixture and cover the top with foil. Slide the pan into the oven and cook until the potatoes are cooked through, about 30 to 45 minutes. (Chef's Note: They are finished when a toothpick is inserted with zero resistance.) Remove the foil, add 2 tablespoons of the remaining cheese to each ramekin and cook until cheese is bubbling, about 4 to 8 minutes. Remove the gratins from oven and set aside.

Cabbage: In a medium skillet, over medium heat, add the bacon and cook until crispy, about 5 to 8 minutes. Remove the bacon to a plate, leaving 3 to 4 tablespoons of the fat in the skillet. Add the onions and saute for 5 to 7 minutes over medium-high heat. Stir in the cabbage, sugar, salt and black pepper and continue cooking for an additional 6 to 8 minutes. Add the red wine, toss the ingredients and cook covered with a lid until the liquid has almost completely evaporated, about 8 to 12 minutes. Stir in the balsamic vinegar and cook until it has almost evaporated as well, about 1 to 3 minutes. Turn off the heat and add the reserved bacon.

Chicken: Combine the first 5 ingredients in a medium bowl. Add the chicken breasts, toss to coat with the marinade and allow them to sit for 10 to15 minutes. In a saute pan over medium heat, add the chicken breasts and cook for 4 to 5 minutes on the show side and 6 minutes the other side, or until cooked through. Remove the chicken to a cutting board and top each breast with 1 tablespoon of butter. Cover with foil, allow them to rest for 5 minutes, then slice lengthwise.

To serve: Put a portion of the cabbage in the center of each dish. Arrange the chicken, on top of the cabbage. Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.


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