The days have been a little cool this week, with the cloudy mornings and sunny afternoons that are typical this time of the year. So I wasn’t in the mood to grill yesterday, and I wanted to make something new (to us), but fairly quick and easy. I scouted around a bit and came up with Chicken with Capers and Tomatoes for the main, and decided to try roasting some of the cabbage I had picked up at the farmers market.
For the cabbage, I cut the head in half lengthwise and used only one half for our dinner, which I cut into six wedges. I brushed both sides of each wedge with a mixture of olive oil that I had infused with crushed garlic and a teaspoon of dried marjoram, seasoned them with salt and pepper, and roasted them on a parchment-covered baking sheet – 15 minutes per side at 425ºF. By the way, it’s a good idea to strain any garlic pieces from the oil. The garlic will burn in a hot oven and burned garlic is not a pleasant taste.
I made the chicken recipe with a couple of modifications: chicken breast cutlets instead of full breasts, and sherry instead of dry white wine, since that’s what I had on hand. The cutlets were pretty thin, so I removed them from the simmering sauce before they finished cooking and let the sauce cook until thickened a bit before adding the chicken back to the pan to finish cooking.
The chicken, the cabbage, and our usual salad of greens and chopped veggies with dijon mustard vinaigrette made a very nice accompaniment to an episode of Midsomer Murders…and the clean-up was pretty easy.