Chicken & Cabbage Casserole with Mustard and Thyme

Ingredients

• 5 1/2 oz (150 g) chicken thigh
• 1 tbsp (15 ml) extra-virgin olive oil
• 3 1/2 oz (100 g) carrot
• 7 oz (200 g) white cabbage
• 1 tsp (1 g) dried thyme
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 tsp (5 g) dijon mustard
• 1 tbsp (15 ml) lemon juice

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Method

1. Dry the chicken thighs and sear them in the olive oil skin side down 5 minutes, until deep golden, then lift out.
2. Cook the carrot, cut thin, in the pan fat 3 minutes, until the edges colour.
3. Add the finely shredded cabbage and let it wilt 2 minutes, then stir in the dried thyme.
4. Pour in the low-sodium chicken broth, set the thighs on top and simmer covered for 14 minutes, until the chicken reads 74°C (165°F).
5. Stir the dijon mustard and the lemon juice through the pan the moment it is off the heat.
6. Keeps four days in its juices, freezes two months; warm it covered in a pan over low heat, the mustard stirred in fresh after thawing.