Serve this slow cooked chicken with plenty of good bread to soak up the succulent sauce.
Sun Oven Braised Chicken with Red Cabbage
1 tablespoon unsalted butter
1/2 red cabbage, cored and shredded
1 whole chicken (about 3 pounds) cut into 8 pieces
1 tablespoon vegetable oil
1 small onion, finely chopped
1 tablespoon all-purpose flour
1/2 cup chicken stock or broth
2/3 cup unsweetened apple juice
1 tablespoon light brown sugar
1 tablespoon red wine vinegar
4 juniper berries, lightly crushed
salt and pepper to taste
Set Sun Oven out to preheat.
Use half the butter to grease a roasting pan or large pot. Pack the shredded cabbage tightly into the pan.
In a large skillet, heat the remaining butter and the oil and brown the chicken pieces. Lift the chicken from the skillet and place them on the cabbage in a single layer. Add the onions to the skillet and cook until softened, about 4 minutes. Sprinkle the flour over the onions then gradually stir in the stock and the apple juice. Bring to a boil, stirring continuously.
Remove from heat and stir in the sugar, vinegar, and juniper berries. Season with salt and pepper then pour over the chicken.
Cover and transfer to the Sun Oven. Cook until the chicken is fork tender, 1 1/2 to 2 hours.
Makes 4 servings