In this solar braised stew the cabbage will disintegrate into a dense, luscious, slightly sweet sauce.
Sun Oven Chicken and Red Cabbage
1 large onion, thinly sliced
4 tablespoons olive oil, divided
2 cloves garlic, peeled and halved
4 cups red cabbages, finely shredded
8 chicken thighs, rinsed in cold water and patted dry with paper towels
1/2 cup dry white wine
Salt and freshly ground pepper to taste
Set Sun Oven out to preheat.
Heat 3 tablespoons of the oil in a Dutch oven over medium heat. Add the onion and garlic and saute until the garlic is golden, about 5 minutes. Add the shredded cabbages, stirring to coat. Season with salt, cover, and transfer to the preheated Sun Oven. Cook until the cabbage has become very tender and reduced considerably in volume, about 1 hour.
While the cabbage is cooking heat the remaining tablespoon of the oil in a large skillet. Add the the chicken thighs and brown on both sides, working in batches if necessary. Add the chicken to the Dutch oven with the cabbages, turning to coat. Add the wine and a few grindings of pepper. Cover the Dutch oven with a dark tea towel and set the lid slightly ajar. Put the Dutch oven back in the Sun Oven and continue cooking until the chicken is tender, about 1 hour.
Bring the Dutch oven to the stove. Using tongs, transfer the chicken to a platter and cover with tin foil to keep warm. Heat the cabbage mixture over medium high heat, stirring often, until it is reduced to a thick sauce, about 5 minutes. Return the chicken to the pot, stirring to coat. Serve immediately.
Makes 4 to 6 servings.