Braised chicken with cabbage and potatoes

Braised Chicken with Cabbage Potatoes, Onion, and Rosemary Ingredients: Chicken Cabbage Potatoes Onion Garlic Rosemary Parsley 1/2 Lemon (the other half is for the pasta dish) (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Remove and discard the core of the cabbage. Thinly slice the leaves.

- Trim o and discard a thin slice from the root and stem ends of the onion. Halve lengthwise then peel and discard the papery skin. Thinly slice onion.

- With the side of your knife, smash garlic clove. Peel and discard papery skin.

- Strip rosemary needles o of stem and finely chop.

- Pick parsley leaves from stems and roughly chop.

- Thinly slice the potatoes crosswise into discs.

- Quarter and de-seed the lemon.

- Season chicken with salt and pepper and lay, skin side down, on a paper towel lined plate.

2) Sear and braise the chicken: - Heat 1 tablespoon olive oil in a large pan on medium-high until hot. Add chicken, skin side down, and cook until deeply browned, 6 to 8 minutes. Carefully flip chicken pieces and cook an additional 3 minutes. Transfer seared chicken to a clean plate. Leave the fond (fat and bits remaining stuck to pan) in the pan.

- To the pan, add sliced onion, smashed garlic, and sliced cabbage and cook, stirring occasionally, until browned in spots and softened, about 3 minutes. Season with salt and pepper.

- Add chopped rosemary and stir to combine. Add 1 cup warm water. Season with salt and pepper.

- Nestle chicken, skin side up, in pan among vegetables. Cover and transfer to the oven. Cook until chicken is cooked to an internal temperature of at least 155 degrees, about 15 minutes.

3) Roast the potatoes: - While the chicken cooks, heat 1 tablespoon olive oil in a large saute pan over medium-high until hot. Add sliced potatoes, season with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Remove from heat.

4) Finish the dish: - Remove pan from oven. Add a drizzle of olive oil, the chopped parsley, and the juice of 2 lemon wedges. Divide the roasted potatoes between 2 bowls, then top with the braise. Enjoy!