1 cup onion, sliced very thin
1/4 cup extra virgin olive oil
2 cloves garlic, chopped
4 cups red cabbage, shredded fine, about 1 pound
1 lg fryer chicken, cut into 8 pieces
1/2 cup dry red wine
salt and freshly ground black pepper
traditional balsamic vinegar (optional)
Place the onion, all but 1 tablespoon of the olive oil and garlic in a saute pan, turn the heat to medium and cook until the onions and garlic start to brown. Add the cabbage, sprinkle with salt and pepper, stir well to coat. Adjust the heat to cook at a gentle simmer, cover and cook for about 40 minutes, stirring occasionally.
In another pan, put1 tablespoon of olive oil and heat. Put in all the chicken pieces, skin side down, brown well then repeat in the other side. Transfer the chicken to the pan with the red cabbage, stir well. Add the wine, adjust salt and pepper, cover with lid slightly ajar and continue to simmer, stirring occasionally. Continue cooking for about and additional hour, or until the chicken is falling from the bones and the cabbage has turned to a dark rich sauce. Transfer to a large platter and serve at once. Pass traditional balsamic vinegar to drizzle over dish when served.