Instructions: In a blender, add oil, garlic, rosemary, thyme, pepper, soy sauce and red wine vinegar.

Puree and mix with chicken and let sit overnight in the refrigerator. Drain the chicken and roast for 1 hour in a 350 degree oven, or until the juices run clear and the chicken is cooked through.

Cabbage:
In a hot pan, render the bacon, add onion, garlic, apples and cook until slightly brown.

Add cabbage and all other ingredients. Cover and cook until soft.

Sauce:
In a sauce pan, heat oil until smoking. Add all vegetables and cook until brown.

Add sherry and white wine. Cook until dry. Add stock and cook down by 1/2.

Season with salt and pepper.

Serve the chicken with the cabbage and the sauce.

Yield: 4 servings

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