Ingredients Jump to Instructions ↓

  1. Gorgonzola Chicken Thighs

  2. Braised Red Cabbage

  3. 4 to 6 Gorgonzola delivers a thrill of opposites: the pungency of the blue-green veining encased in the sweet creaminess of cow's milk cheese. Produced in Lombardy and Piedmont, it is one of the world's fine cheeses.

  4. Chicken:

  5. 1/3 cup (2 1/2 ounces) Gorgonzola cheese

  6. 6 tablespoons plain dry bread crumbs, divided

  7. 1 teaspoon ground black pepper

  8. 2 to 2 1/2 pounds skinless, boneless chicken thighs

  9. Extra-virgin olive oil

  10. 1/4 teaspoon salt

  11. Cabbage:

  12. 2 tablespoons extra-virgin olive oil

  13. 1 red onion, halved, cut into thick slices

  14. 1 small head red cabbage, cored and cut into thick slices

  15. 1/2 cup dry red wine

  16. 2 tablespoons red or white wine vinegar

  17. 1 tablespoon sugar

  18. 1 teaspoon

Instructions Jump to Ingredients ↑

  1. To prepare the chicken: Preheat the oven to 400°F. In a small bowl, mash and mix the cheese, 2 tablespoons bread crumbs, and pepper with a fork. Lay the thighs, smooth side down, on a work surface. Crumble on the cheese mixture, then press to flatten. Roll up the chicken thighs and secure with a sturdy pointed toothpick.

  2. Spray all sides of the chicken bundles with olive oil from a mister or coat with a pastry brush dipped in oil. Spread 2 tablespoons bread crumbs and the salt on a sheet of waxed paper. Dip the thighs into the crumbs to lightly coat all sides. Shake off excess. Set on a large baking sheet. Mist all sides with oil.

  3. Bake for 18 to 20 minutes, or until golden.

  4. To prepare the cabbage: While the chicken is baking, heat the oil in a Dutch oven over medium-high heat. Add the onion. Stir. Cover and cook for 5 minutes, or until soft. Add the cabbage, wine, vinegar, sugar, and salt. Bring to a boil. Reduce the heat so the mixture simmers. Cook, stirring occasionally, for 8 to 10 minutes, or until the cabbage is crisp-cooked and glazed


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