Cider vinegar and sage chicken with Savoy cabbage and potatoes

Ingredients

For 1 serving

• Skinless chicken thighs160 g
• Apple cider vinegar20 ml
• Fresh sageto taste
• Savoy cabbage180 g
• Potatoes150 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: November – February

Method

1. Season the chicken thighs with salt and pepper. Heat half the oil in a frying pan over medium-high heat with the sage and brown them for 6 minutes, until golden; deglaze with the cider vinegar for a minute, then cover and cook over low heat for 20 minutes, turning halfway, until tender and the juices run clear; add a splash of water if it dries out.
2. Meanwhile peel the potatoes, cut them into roughly 2 cm cubes and boil them in salted water for 10 minutes, until tender; drain.
3. Remove the tough outer leaves and central rib of the Savoy cabbage, wash the leaves and cut them into strips. Heat the remaining oil in another frying pan over medium-low heat and braise the cabbage with a splash of water and a pinch of salt, covered, for 12 minutes, until soft.
4. Add the potatoes to the cabbage and stir for 2 minutes, until they take on the flavour; finish with a grind of pepper.
5. Serve the chicken with its juices on top of the cabbage and potatoes.