The Irish traditional combination, bacon and cabbage is excellent when combined with chicken.
This is a elegant and rustic dish to prepare in advance if you have a St Patrick’s Day dinner with your friends.
1 pound organic chicken tenders
4 slices bacon, cut into pieces
2 tablespoons olive oil
4 garlic cloves, sliced
1 onion, chopped
1 small cabbage, shredded
2/3 cup canned chicken broth
Salt and freshly ground black pepper to taste
Preheat the oven to 375 degrees F.
Cook the bacon in a large skillet over medium heat for about 5 minutes, or until crisp. Place it on a paper towel, set aside.
Brown the chicken in the same skillet for about 4 minutes per side. Remove the chicken tenders from the skillet, and transfer them to bakeware dish. Bake for about 20 minutes, or until the chicken is done.
Wipe out the skillet. Heat the olive oil over medium heat. Add the onion and garlic and saute for about 2 minutes. Add the cabbage and cook for another 2 minutes. Pour in the broth, salt and pepper and bring the mixture to a boil, stirring often. Cook for 10 minutes, until the cabbage softens.
Place the cabbage onto plates, arrange the chicken on top and sprinkle with the bacon.