{Chicken with Braised Red Cabbage and Fennel} Noodles with Poppy Seeds

Thanks to Jamie Geller, author of Quick & Kosher Meals in Minutes for sharing this 40-minute meal!

While chicken is cooking prepare Noodles with Poppy Seeds. Fennel is sometimes called anise.

Chicken with Braised Red Cabbage and Fennel

Ingredients:

3 tablespoons canola oil
1 medium onion, coarsely chopped
1 (3-pound) chicken, cut in eighths
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 (10-ounce) bag shredded red cabbage, rinsed and dried
1/2 head fennel, shredded
2 cups Manischewitz All Natural Chicken Broth, more if necessary
1 teaspoon dried thyme
Applesauce (optional)

Directions:

1. Heat oil in a large saute pan over medium heat. Add onions and saute them for 5 minutes or until soft.
2. Season chicken with salt and pepper. Add chicken to the pan and brown for about 8 minutes on each side. Transfer to a bowl.
3. Add cabbage, fennel, broth, and thyme to the pan, mixing well. Bring to a boil. Return chicken to the pan, reduce the heat to a high simmer. Cover and cook for 15 minutes.
4. Transfer to a serving platter. Serve with Noodles with Poppy Seeds and applesauce, if desired.

Noodles with Poppy Seeds

Ingredients:

1 (12-ounce) package extra wide egg noodles
3 tablespoons pareve margarine, melted
1 tablespoon poppy seeds

Directions:

Cook noodles according to package instructions and drain well. Transfer to a serving bowl and toss well with margarine and poppy seeds.

Recommended Wine

Barkan Barrel Aged Reserve Shiraz- The red cabbage and rich chicken will hold up very nicely to a robust red wine, especially one that has aromas of fennel or anise such as a Shiraz.

Meat. Serves 4.