We’ve lived on this side of the pond for almost 25 years. We’ve watched British tv (telly) for that entire time. That viewing history includes a lot of cooking shows (2 Fat Ladies, Hairy Bikers, etc.)
We can still be confused about British words for familiar foods.
An American cookie is a British biscuit – or bicky (sp) for short.
I always forget which bean is which – broad beans are lima beans and runner beans are green beans… I think.
Don’t get me started on sugar… powdered sugar is icing sugar and regular sugar is powdered sugar and there’s a 3rd kind that I’m clueless about.
An avocado pear is just an avocado for us.
And we eat a beet rather than a beetroot. (It’s not potatoroot or carrotroot.)
Thus this recipe is Chicken with Red Beets.
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Balsamic Chicken & Red Beets
You could just use cabbage or beets in this dish but we like a bit of both. Besides, it takes us 3 or 4 meals to use a head of cabbage. We had this with simple, boiled potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Skillet
- 2 chicken breasts, boneless, skinless, each cut into 2 or 3 pieces
- 2 cups roughly chopped Savoy or green cabbage
- 1 1/2 cups cooked red beet (beetroot) cut into sticks
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp olive oil
- 1 cup (8oz, 240ml) chicken broth
- 1/4 cup (2oz, 60ml) red wine
- 1/4 cup (2oz, 60ml) Balsamic vinegar
- 2 tbs crumbled sage
- 1 tbs maizena (cornstarch, corn flour) dissolved in 1 tbs water
- 1/2 cup Greek yogurt
- Heat oil in a large skillet over medium-high heat.
- Add onions and sauté until tender, about 5 minutes.
- Add garlic and sauté a minute longer.
- Move onions / garlic to the side and add chicken, lightly browning both sides.
- Add cabbage, beets, stock, wine, vinegar and sage, reduce heat, cover and simmer for 20 – 25 minutes, stirring occasionally and turning chicken.
- Add cornstarch mixture, stirring until thickened.
- Remove from heat, stir in yogurt and serve.
You can substitute apple juice for the wine or just use more broth. Use red wine vinegar or cider vinegar for the Balsamic.
- Serving Size: 1/2 recipe
- Calories: 617
- Sugar: 21.4 g
- Sodium: 716.3 mg
- Fat: 16.4 g
- Saturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 36.8 g
- Fiber: 7.6 g
- Protein: 73 g
- Cholesterol: 210.3 mg
Keywords: chicken, cabbage, beets
You may have noticed that this does not include any winter squash. Don’t worry, I still have a lot of them left.
I always have a package of beets in the fridge – they are fully-cooked and shrink-wrapped, which is the only way to buy them here. They last for months so it’s my ‘reserve / emergency’ vegetable. Still, I have to use them at some point.
I like to have soup for lunch in the winter. I always make a vegetable soup and vegetable soups need cabbage…. but not the entire head.
You could call this dish a ‘clean out the fridge’ dinner.
One last bit on our shared language.
Brits tend to refer to the machine Americans call a vacuum as a hoover. The other night I saw an ad on British tv for a Hoover (brand name) cleaner. So now one can have a Hoover hoover.
When we lived in Andorra, which is in the Pyrenees, 4-wheel drive vehicles were common. The Brits called them all Jeeps regardless of the company making them.
Imagine the conversation:
Me: In Minnesota I drove a Jeep.
He: What kind?
Me: A Wagoneer.
He: I don’t know that model – who made it?
He: Yes…. but which company?
It all makes life interesting.