Chinese Five-Spice Chicken with Red Cabbage and Potato Gratin
INGREDIENTS
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2 to 3 Idaho potatoes, peeled and sliced 1/16-inch thick on a mandoline
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1/2 cup heavy cream
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1/4 cup grated Parmesan or Gruyere, plus 4 tablespoons for topping, divided
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2 teaspoons dried thyme or 2 tablespoons chopped fresh thyme leaves
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1 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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Special equipment: 2 (3-ounce) ramekins
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6 strips bacon, chopped
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1 cup chopped Spanish onion, about 1 large onion
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2 cups chopped red cabbage, about 1/2 head
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1 tablespoon sugar
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2 teaspoons kosher salt
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1 teaspoon freshly cracked black pepper
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1/2 cup red wine
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1/4 cup balsamic vinegar
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2 tablespoons olive oil
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2 teaspoons Chinese five-spice powder
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1 teaspoon garlic powder
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1 teaspoon kosher salt
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1 teaspoon freshly cracked black pepper
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2 (6-ounce) chicken breasts, boneless and skinless
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2 tablespoons butter, unsalted
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