This is my new perfect Autumn dish that will not disappoint and is so easy to prepare. I have made this dish 4 times in the past 6 weeks switching up the greens from spinach to arugula to cabbage. All are wonderful; however, this past evening, I included Napa cabbage, which added that extra autumn wholesome flavor to the dish. Napa cabbage is a type of Chinese cabbage which is also known as Hakusai in Japanese. It is one of my favorite in the cabbage family as it has a mild sweet flavor and crispy fibrous leaves. Growing up in an Irish family cabbage was always served overcooked with boiled ham…..So, welcoming fall and seeing cabbage in abundance at the Farmer’s Market I have been experimenting with various cabbage recipes….Napa cabbage is one of the more tender cabbages than other varieties. It is fantastic raw or braised, as in this recipe.

Servings: 4 Takes about an hour from start to finish.
5 large shallots
4 unpeeled large apples – such as Granny Smith, honeycrisp or gala
Olive oil
3 tablespoons aged balsamic vinegar
1 tablespoons fresh chopped thyme leaves
4-5 sprigs fresh tarragon or rosemary
3 tablespoons Dijon mustard
4 boneless chicken breast (skin on)
1/2 cup no salt chicken broth or water
1 tspn honey
2 small heads of Napa cabbage (about 6’’ long) sliced thinly
1 cup red wine
Butter
Salt n pepper
Preheat oven 425 degrees

In a medium bowl mix mustard, 1/4 cup olive oil, and 2 teaspoons olive oil, 2 teaspoons salt and a little pepper.
Pat chicken breasts dry and place in mustard mixture. Let it marinate covered for a few hours or over night frequently rotating in the mixture.
Position rack in the middle of oven.
Halve and peel the shallots then cut each half lengthwise into three wedges so that each wedge retains a bit of the core to hold it together. Core the apples and cut each apple into 20 wedges.
Toss apples and shallots in a bowl with 2-3 tablespoons of olive oil.
Place on a baking sheet and roast in oven for 10-15 minutes.
Remove and drizzle in 3 tablespoons of aged balsamic vinegar to coat and return to oven for another 10 – 12 minutes or until the apples and shallots are tender, browned in spots and nicely glazed.
Remove and set aside.
While the apples and shallots are roasting heat a large cast iron pan or skillet on medium heat with a little olive oil.
Once heated add chicken breasts and cook each side approximately 5-7 minutes. You want each side to be brown and crisp. (I usually turn heat on high to reach a crisp brown finish). Timing all depends on the thickness of the breasts.
Once cooked transfer to a plate.
Add 3 tablespoons of butter to the pan and scrape the bottom to create a sauce.
Add wine and chicken broth and stir.
Reduce heat and simmer for approximately 10 minutes stirring frequently.
Add honey and stir until blended. Stir in the sliced cabbage and cook for 5 minutes.
Stir in the apples and shallots and place chicken breasts on top. Cover and heat for a few minutes.
Serve apple mixture on each and place chicken breasts on top.
Finish with a little salt and pepper.

Bon Appétit

 October view from our kitchen deck