| CHICKEN AND CABBAGE SKILLET |
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4 to 6 servings1 broiler-fryer chicken (2-1/2 pounds), cut up 1/2 cup all-purpose flour 1/4 cup CRISCO Shortening 1 pound cabbage, coarsely chopped (about 8 cups) 2 tablespoons all-purpose flour 1 teaspoon caraway seed 1/2 teaspoon salt 1 cup cider vinegar 1 cup water 3 medium tart red apples, cored and cut in 1/2-inch rings 3 tablespoons brown sugar 1 teaspoon salt Melt Crisco in a large heavy skillet. Coat chicken evenly with 1/2 cup flour. Add chicken pieces and brown evenly on all sides over medium heat; cook until done. Remove from skillet and drain on paper towels. Pour off drippings. Put cabbage in skillet. Combine 2 tablespoons flour, caraway seed, and 1/2 teaspoon salt; sprinkle over cabbage. Stir in vinegar and water. Arrange apple rings over cabbage; sprinkle with brown sugar. Arrange chicken pieces over apple rings and cabbage. Sprinkle with remaining 1 teaspoon salt. Cover and cook for 10 minutes over medium heat. Uncover and cook for 5 minutes or until cabbage and chicken are tender. |
