White Wine and Garlic Chicken with Roasted Cabbage

I learned something new about marinades yesterday - apparently if you freeze the meat in the marinade, it actually forces the marinade into the meat, resulting in a much more flavorful dinner! I put this chicken recipe together in the morning, stuck it in the freezer for a few hours, and then thawed it right before cooking. It tasted like it had been marinating for days. Who knew? (In case you are short on time, if you have even an hour to marinate the meat, it will still be tasty.)

White Wine and Garlic Chicken

Serves: 3-4

Prep time: 10 minutes

Total time: 20 minutes + marinating and thawing

Ingredients:

8-10 chicken cutlets

3 tablespoons butter

1/2 cup white cooking wine 

3 large cloves garlic, thinly sliced

2 teaspoons of fresh thyme (plus extra if you want to garnish!)

1 tablespoon coconut oil

1) Melt butter and stir in wine, garlic, and thyme. Layer chicken cutlets two deep in a ziplock bag. Pour marinade in bag and freeze. 

2) Thaw chicken, and heat coconut oil over medium high in a large skillet. Shake excess marinade from chicken, and cook for 5 minutes total, flipping once. 

3) I love the flavor of thyme, so I put a little extra on top when serving. Plus it's pretty...

Oven Roasted Cabbage Slices

Serves: As many as you have slices for

Prep time: 5 minutes

Total time: 35 minutes

Ingredients:

1 head cabbage

Coconut oil

Salt and pepper

Caraway seed (or fennel, or fresh thyme)

1) Preheat oven to 400 degrees. Cut off base of cabbage, and then cut as many 1" thick slices as you need. (1-2 per person)

2) Arrange on a rimmed baking sheet, and spread about 1/4 teaspoon of coconut oil on each slice. Season with salt and pepper to taste, and sprinkle each round with caraway seed.

3) Roast in oven for approx. 30 minutes, or until cabbage is tender and the edges are beginning to brown.