This slow-cooked chicken doesn’t take any longer to cook in the GSO than it would stovetop. In both cases the cabbage is first cooked for about an hour before the chicken is added. Then they both braise together for another hour, until the meat is fall of the bone tender and the cabbage has transformed itself into a rich sauce that even the pickiest of eaters will like. It is typical of home-cooked Italian meals, a few simple, readily available, ingredients, prepared in a way that keeps everyone coming back for more.

When made stovetop the lid is left ajar and most of the liquid evaporates. I’ve yet to recreate this in the GSO, even with my tea towel trick so when the chickens ready I transfer the pot to the stove, remove the chicken, and reduce the sauce over medium high heat. It only takes five minutes or so.

Solar Braised Chicken and Red Cabbage

(Adapted for the GSO from Marcella Hazan’s ‘Essentials of Classic Italian Kitchen’)

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