Poulet Rouge With Cabbage, Turnip, And Black Radish Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Season the Poulet Rouge chicken with salt and pepper.
• STEP 3.In a large oven-safe skillet, heat olive oil over medium-high heat.
• STEP 4.Add the chicken to the skillet and cook until browned on all sides, about 5 minutes per side.
• STEP 5.Remove the chicken from the skillet and set aside.
• STEP 6.In the same skillet, add the cabbage, turnip, and black radish. Cook until slightly softened, about 5 minutes.
• STEP 7.Return the chicken to the skillet, nestling it among the vegetables.
• STEP 8.Pour chicken broth over the chicken and vegetables.
• STEP 9.Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
• STEP 10.Bake for 45 minutes, or until the chicken is cooked through and the vegetables are tender.
• STEP 11.Remove from the oven and let it rest for a few minutes before serving.
• STEP 12.Serve the Poulet Rouge with cabbage, turnip, and black radish hot, garnished with fresh herbs if desired.

Cooking Tips

• Make sure to brown the chicken well before adding the vegetables to enhance the flavor.
• You can use any type of cabbage, turnip, and black radish you prefer.
• Feel free to add other vegetables like carrots or potatoes for extra variety.
• Garnish with fresh herbs like parsley or thyme for added freshness and flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in the oven or on the stovetop until heated through.
• Serve the leftovers with a side of crusty bread or rice for a complete meal.