Pan-seared chicken with braised cabbage

Steps

1. 1Sear the chicken

   Heat a large pan over medium-high heat. Season the chicken with salt and pepper, place skin-side down, and sear until golden and the fat renders. Flip and sear the other side briefly. Remove and set aside.

   Use a press or grill weight if you have one to keep the skin flat and maximise crisping.

   ChickenSaltBlack pepper
2. 2Sear the cabbage

   In the same pan with the rendered chicken fat, place the cabbage wedges cut-side down. Sear until deeply golden, then flip and sear the other side.

   Don't move the cabbage — let it caramelise undisturbed for the best flavour.

   Cabbage
3. 3Braise the chicken and cabbage

   Return the seared chicken to the pan, nestling it among the cabbage. Add the stock and fresh herbs. Cover the pan, reduce the heat to medium-low, and simmer until the chicken is cooked through and the cabbage is tender.

   Check doneness with a thermometer — chicken thighs should reach 75°C internal.

   ChickenCabbageChicken stockFresh herbs
4. 4Prepare the apple salad

   While the chicken braises, thinly slice the apples. Toss with chopped chives, lemon zest, a drizzle of olive oil, and a pinch of salt and pepper.

   Use a mandoline for uniform thin slices if you have one.

   AppleChiveslemon zest (for serving)Olive oilSaltBlack pepper
5. 5Plate and serve

   Transfer the chicken and cabbage to a serving plate. Spoon over some of the braising liquid. Top with the apple salad and serve immediately.

   A splash of the pan juices over the top ties everything together.

   ChickenCabbageApple