Cider-Braised Chicken and Cabbage

1/3 cup all-purpose flourSalt and freshly ground pepper to taste6 bone-in, skin-on chicken breast halves (5-6 ounces each) 1/4 cup olive oil4-5 cloves garlic3 carrots, peeled and thickly sliced1 large onion, thickly sliced3 bay leaves 1/2 cup golden raisins2 tablespoons minced fresh flatleaf parsley2 tablespoons fresh rosemary2 cups shredded Savoy cabbage1 cup homemade chicken stock, or canned low-sodium chicken broth, or 1 chicken bouillon cube mixed with 1 cup boiling water1 cup dry Irish ciderHeat the oven to 325 degrees.Combine the flour, salt and pepper in a shallow bowl and dredge the chicken in it, shaking off the excess.In a large skillet over medium heat, warm the oil. Add the chicken in batches and cook for 3 to 4 minutes on each side, or until lightly browned. Transfer the chicken to a large ovenproof baking dish.Tuck the garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary. Place the cabbage on top, season with salt and pepper, and pour the stock or broth and cider over the meat and vegetables. Cover with foil and bake for 1 1/4-1 1/2 hours, or until the chicken is tender.To serve, place a chicken breast in the center of each of 6 plates, and spoon the vegetables and sauce over the top.Serves six."The Irish Pub Cookbook" by Margaret M. Johnson (2006 Chronicle Books, $24.95)

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