Braised cabbage with chicken thighs

Ingredients (serves 4)

• Skinless chicken thighs (raw)500 g
• White cabbage600 g
• Carrot150 g
• Onion100 g
• Tomato purée40 g
• Rapeseed / sunflower oil15 g
• Potatoes (raw)600 g

Also: Caraway, bay leaf, pepper, salt

Method

1. Get ready: cut the cabbage (600 g) into thin shreds, slice the onion into half-rings and grate the carrot. Peel the potatoes (600 g) and cut them in half.
2. Pat the chicken thighs (500 g) dry with kitchen paper and season lightly with salt. After handling raw chicken, wash your hands, the knife and the chopping board.
3. Heat 1.5 tbsp oil (15 g) in a large pan over medium heat. Brown the thighs for 3 min on each side until golden.
4. Add the onion and carrot and fry for 3–4 min over medium heat until the onion softens.
5. Add the cabbage, tomato purée (40 g), caraway, bay leaf, pepper and a glass (250 ml) of water. Cover and braise over low heat for 35 min, stirring now and then.
6. Meanwhile, cover the potatoes with water, season lightly with salt and bring to the boil over high heat. Then cook over medium heat for 20–25 min, until a knife slides in easily.
7. Check the chicken: there must be no pink left in the thickest part and the juices must run clear (or a thermometer shows 75 °C). Take out the bay leaf.
8. Serve with the potatoes. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days.