HUNGARIAN BAKED CHICKEN|
1/4 c. (1/2 stick) butter
1 broiler-fryer chicken (3
lb.), cut up
1 small head green cabbage
(about 1/2 lb.), cored and
cut in 1/2-inch thick
salt and pepper
2 red cooking apples, cooked
1 medium onion, thinly sliced
1 Tbsp. grated lemon peel
2 tsp. caraway seed
1 tsp. sugar
1 1/2 c. (6 oz.) shredded
Melt butter in large skillet with cover. Dust chicken
lightly with paprika. Brown chicken on all sides over medium
heat. Cover; reduce heat and cook chicken 30 minutes.
Preheat oven to 375 degrees. Place cabbage slices on bottom of
buttered 13 x 9-inch baking dish. Sprinkle with salt and
pepper; cover dish with aluminum foil. Bake, covered, 20
minutes or until cabbage is almost tender. Remove cabbage from
oven. Uncover and arrange apples and onions over cabbage.
Sprinkle with lemon peel, caraway seed and sugar. Place
chicken pieces over top. Cover with foil and continue baking
25 to 30 minutes longer or until cabbage and chicken are
tender. Remove from oven; uncover and sprinkle with cheese.
Return to oven just until cheese is melted, about 5 minutes.
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