Potatoes With Cabbage And Chicken
|New red potatoes||2 Pound|
|Bacon slices/Pork / turkey slices||4|
|Skinless boneless chicken thighs||2 1⁄2 Pound (Use 8 Pieces)|
|Shredded green cabbage/Shredded savoy||3 Cup (48 tbs)|
|Dry white wine/Dry vermouth||2 Tablespoon|
|Caraway seeds||1⁄2 Teaspoon|
|Fresh dill leaves||1⁄4 Cup (4 tbs) (Packed)|
|Freshly ground black pepper||To Taste|
|Sour cream||1⁄4 Cup (4 tbs)|
1. Scrub the potatoes and cut them into 1-inch chunks. Transfer them to a 4-quart saucepan and cover them with water. Season with 1/2 teaspoon salt, cover, and bring the water to a boil over high heat. Simmer over moderate heat until just tender, 10 to 15 minutes. Do not overcook or the potatoes will fall apart.
2. While the potatoes cook, dice the bacon into 1/2-inch pieces. Cook the bacon in a 12-inch skillet over medium heat until partially cooked, 3 to 4 minutes. Meanwhile, remove as much fat as possible from the chicken and cut it into 1 1/2 X 1/3-inch strips. Add the chicken to the skillet and continue to cook over medium heat, uncovered, stirring occasionally until the chicken is partially cooked, about 5 minutes more.
3. Meanwhile, add the vermouth to the chicken, scraping up any browned bits from the bottom of the pan. Stir in the paprika and caraway seeds. Mix the cabbage into the chicken in small batches. Cover and cook until the chicken is cooked through and the cabbage has wilted but still has some crunch to it, another 10 minutes. While the cabbage is cooking, mince the dill.
4. Drain the potatoes and return them to the saucepan. Toss them with the dill and season to taste with salt and pepper. Remove the chicken and cabbage from the heat and season to taste with salt and pepper. Stir in the sour cream, if desired. To serve, center the cabbage and chicken in the middle of a dinner plate and surround it with the dilled potatoes.