Recipe

Solo: Roast Chicken and Braised Cabbage

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Solo: Roast Chicken and Braised Cabbage

Classic is the way to go and moreover with this roasted chicken and bistro bacon braised cabbage marvel served with buttery sweet potato mash.




Ingredients to serve 1

  • 1 x Chicken Leg Quarters
  • ¼ tbsp x Chicken Spice
  • 25g x Diced Bacon
  • 30g x DD Aromatic Base
  • ¼ sachet x Chicken Stock
  • 50g x Cabbage - finely shredded
  • 50g x Peas
  • 50g x Swiss Chard - finely shredded
  • 7,5ml x Sour Cream
  • 150g x Sweet Potato Chunks
  • 10g x Butter
  • Milk (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands and red cabbage well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

I can't stress how useful my salad spinner is; not only does it make washing lettuces, herbs, and greens a snap, it dries them so much so more efficiently than towels ever could.

Step 1 - Roast Chicken and Butter Mash

Season your chicken leg quarters by rubbing with your chicken spice, salt and pepper. Place skin side down on an oven tray lined with baking sheet/parchment and roast in the oven for 35-40 minutes, turning halfway through. While your chicken is roasting cook your sweet potato chunks in a medium saucepan with a 1:1 ratio of salted water and milk (just about cover your sweet potato) for 10-12 minutes until tender. Once done drain through a colander, reserving some of the cooking liquor. Now mash your sweet potato along with your butter and thin with some of your cooking liquor (you don't have to use all of it)

Step 2 - Braised Bacony Pea Cabbage and Chard

Heat a large casserole pan over med-high heat, add a drizzling of olive oil and fry your bacon for 3-4 minutes. Proceed to add your DailyDish Aromatics and continue cooking until it has softened about 3-4 minutes. Now add your shredded cabbage, swiss chard, and peas with a dash of water and cook for 4-5 minutes stirring regularly until tender. Season to taste with salt and pepper once done and fold through your sour cream.

To Serve

Divide your butter mash amongst your servings, top with your braised bacony pea cabbage and chard and serve with your roast chicken.