Balsamic Chicken & Red Beets

Balsamic Chicken

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.


  • 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.


Keywords: chicken, cabbage, beets

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