Chicken Breasts with Cabbage (Krauthendl)

• 6 large whole chicken breasts with wing bones attached, about 3/4 pound each, halved
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 pound smoked lean bacon in one piece
• 1 small cabbage, about 1 1/2 pounds
• 1 cup finely chopped onions
• 1 cup dry white wine
• 3 tablespoons paprika
• 2 tablespoons sugar
• 3/4 cup sour cream
• 2 tablespoons finely chopped parsley

1. Carefully pull away the skin of each chicken breast half.
2. Using a boning knife, carefully cut away all the bones except the main wing bone.
3. Scrape the meat of the main wing bone from the tip of the bone toward the breast.
4. Cut the main wing bone in half.
5. Leave the bottom half intact.
6. Discard the portion of the bone that has been scraped.
7. Sprinkle chicken with salt and pepper and set aside.
8. Cut the bacon into 1/4-inch cubes and set aside.
9. Cut away and discard the core of the cabbage.
10. Shred the cabbage finely.
11. There should be about 10 cups or 1 pound.
12. Set aside.
13. Put the bacon in a kettle and cook until rendered of fat and lightly browned.
14. Arrange the chicken pieces, skinned side down, close together and in one layer over the bacon cubes.
15. Cook about 2 minutes or until the chicken has lost its raw look on the bottom.
16. Turn the pieces and cover.
17. Continue cooking about 2 minutes.
18. Remove the chicken pieces.
19. Add the onions to the bacon cubes and stir until wilted.
20. Add the wine and bring to a boil.
21. Add the cabbage, salt and pepper and toss.
22. Sprinkle with paprika and stir until cabbage shreds are coated.
23. Sprinkle with sugar.
24. Cover the cabbage with the chicken breasts, boned side down, in one layer.
25. Cover closely and cook 10 minutes.
26. Lift the chicken pieces and stir the sour cream into the cabbage mixture.
27. Replace the chicken pieces and spoon some of the sauce on top.
28. Cover and cook about 5 minutes longer.
29. Sprinkle with parsley and serve.

chicken breasts with, salt, freshly ground pepper, lean bacon, cabbage, onions, white wine, paprika, sugar, sour cream, parsley

Taken from cooking.nytimes.com/recipes/2062 (may not work)