Name: Rosemary chicken and cabbage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 chicken thigh fillets; 1 tablespoon chopped rosemary; 1 1/2 teaspoon ground fennel; 1/4 cup vegetable or olive oil; 1 brown onion, finely chopped; 2 middle bacon rashers, rind removed, finely chopped; 1 red-skinned apple, finely chopped; 1/2 red cabbage, finely shredded; 1 small chicken stock cube; 1/4 cup chopped flat-leaf parsley

Ingredients

8 chicken thigh fillets

1 tablespoon chopped rosemary

1 1/2 teaspoon ground fennel

1/4 cup vegetable or olive oil

1 brown onion, finely chopped

2 middle bacon rashers, rind removed, finely chopped

1 red-skinned apple, finely chopped

1/2 red cabbage, finely shredded

1 small chicken stock cube

1/4 cup chopped flat-leaf parsley

Method

1.Place chicken in a bowl. Add 3 teaspoons of the rosemary, 1 teaspoon of the fennel and half the oil. Season. Toss to coat. Chill until required.

2.Heat remaining oil in a saucepan over moderate heat. Add onion; cook and stir for 2 minutes or until soft. Add bacon, apple, remaining fennel and remaining rosemary; cook and stir for 2 minutes or until lightly browned. Add cabbage, crumbled stock cube and 1/2 cup water. Simmer, covered and stirring occasionally, for 15 minutes or until sauce reduces and cabbage is tender. Season. Stir in parsley. Cover to keep warm.

3.Meanwhile, heat a non-stick frying pan over high heat. Add chicken; cook and turn for 10 minutes or until browned and cooked.

4.Divide cabbage mixture among serving plates. Top with chicken. Serve.

Use ground coriander if ground fennel is unavailable. Make ahead: Marinate chicken in rosemary, fennel and oil mixture a day ahead. Cover, then refrigerate.
Note

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Ingredients

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