I put together this one to make use of the new greens that popped up at the start of Spring. We’d planted 3-4 beds worth of silverbeet, spinach, beetroot and cavalo nero (Italian black cabbage). This is one of those great ‘throw it in’ dishes which don’t really have any rules. Just make sure to use the best ingredients you can afford. Go for organic and locally grown, it’s so satisfying if you’ve grown it yourself.
2 tbsp olive oil
2 chicken thigh fillets, finely sliced
2 cloves of garlic, peeled and thinly sliced
1/2 cup cabbage, finely sliced
1/2 cup silverbeet, finely sliced
1/2 cup baby spinach
1 tsp finely chopped rosemary
1 tsp thyme leaves
1/4 cup chicken stock (or water)
1/4 cup white wine
2 tbsp wholegrain mustard
2 tbsp butter
1/2 lemon, juiced
Brown rice, cooked, to serve
Heat the olive oil in a large cast iron pan (or frying pan) over a medium heat. Add the chicken and garlic and stir with a wooden spoon to brown the chicken. This should take about 5-10 minutes.
Add the vegetables and herbs with the chicken stock and wine. Cover with the lid from the pan, or make a cartouche by scrunching up a piece of baking paper and placing it over the stew (Check this recipe to find out how to make a cartouche). Cook for 5 minutes to allow the veggies to soften.
Add the mustard, butter and lemon juice to the pan and stir to distribute it evenly. The butter and juice will slightly thicken the sauce and make it richer. Season with salt and pepper to taste. Serve with the brown rice, and if you like, mayonnaise.
Happy Cooking and Keep Smiling,