The perfect antidote to the colder Autumn and Winter evenings. This classic Italian dish can be cooked in under an hour but also works as a slow cooked dinner, where the bone falls off the Chicken.
Serves 4 people. Prep Time: 10 mins. Cook Time:45-55 mins. Alternatively, slow cook for extra tenderness!
Heat the butter and oil in a large pan on a high heat. Once hot, add the Chicken Thighs, skin down, and allow to cook for around 10 minutes or until skin is golden.
Once the skin on the Thighs is golden, add the Onion, Carrots and Celery. Season with Salt and Pepper and add the Rosemary. Stir well, together and cook for another 5 minutes. Put the oven on at 180°C, Gas Mark 4.
Meanwhile arrange the shredded Cabbage on a baking tray and drizzle 5 tbsp of Olive Oil over the Cabbage. Scatter the Pecorino Romano and breadcrumbs and season with Salt and Pepper. Mix well, with your hands. Cook in the centre of the oven 30- 40 minutes, or until the Cabbage has crisped up.
Back with the Chicken Thighs, 5 minutes after adding the vegetables, add the chopped Tomatoes and Puree along with a Chicken stock cube. Cover and simmer for about 30 minutes. If the liquid cooks off, add a small cup of stock. Now is the time to prepare mash potato as well, if you wish.
Once cooked, sprinkle fresh Parsley over the Chicken and serve with the crispy Cabbage and mash potatoes.
