It's been a while now and I'm currently in Sydney, Australia. I have not been able to cook that much good food here yet since I'm not really sure where to find all ingredients but I'm getting a bit closer so today I decided to make a Paleo recipe. The Paleo lifestyle has been on hold for us for a while now because of the move but slowly we'll pick it up again. I found the recipe for this on http://everydaypaleo.com/ and the Paleo Recipe book. Enjoy!
Ingredients
serves 2-3
Balsamic chicken
2 chicken breasts (each cut in half long way)
Salt and pepper to taste
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 cloves of crushed garlic
2 ½ tbsp wholegrain mustard
Braised cabbage with bacon
1 cup chicken stock
3 slices bacon, cut up into bite size pieces
thyme
½ medium green cabbage, finely sliced
2 tbsp butter
salt and pepper to taste
Rinse off your chicken breasts and season both sides with salt and pepper. Put them in a plastic bag and add the balsamic, extra virgin olive oil, mustard and garlic. Close up the bag and massage the chicken in the bag to ensure it all gets coated evenly. Put in the fridge and let marinade for as long as you want; the longer the better. Fry on medium heat in a frying pan with a little bit of olive oil and brown on both sides. Once brown; turn down the heat, add a bit of the marinade, cover with a lid and let reduce it down. Make sure to stir occasionally and cook until the chicken is no longer pink on the inside.
Bring the chicken stock, bacon and thyme to a boil in a pot. Add the cabbage, boil for 5 minutes and then reduce to a simmer until the cabbage is just tender. Add some extra stock during the simmering process if it seems to have reduced too much. Add the butter, salt and pepper.