Photo: Chinese Five-Spice Chicken with Red Cabbage and Potato Gratin Recipe
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
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.
Notes:
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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By Chef #710738
on November 02, 2012
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Chicken was way too heavily spiced with five spice flavor. A little goes a long way...as much as this recipie called for rendered the chicken inedible....
By Maggiehinkel
Florida
on August 27, 2012
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The Cabbage was ridiculously good, I did not have nor could I find the Chinese five-spice, so I used all spice instead, which for me was okay, but the husband thought it was VERY good, I also use thighs and grilled them, the potato's were okay, next time I'll change the cheese. This is a keeper, especially the Cabbage
By linemana
Lakeview, OR
on March 13, 2012
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So, glad I caught this at just the right time, next to the SALT comment. Actually, I thought there was far too much PEPPER in each dish at 1 full teaspoon. I'll just cut back on the pepper and it will be a great combo recipe! And if you know what you're doing, I agree, it only takes 1 hour. You can have the chicken breasts in your freezer, the potatoes in your pantry, who doesn't have cheese ready to grate and a pint of cream (I keep FF 1/2&1/2 - it keeps longer in the fridge and all you have to do is buy the cabbage! Thanks for a slick at-the-last-minute dinner.
Read all 16 reviews