All the elements in this dish are classics that are made for one another. Cabbage, apple and mustard have nothing but love for one another and couldn't pair better with a rich pan sauce and mash. Enjoy!
/ serving 4 people
/ serving 4 people
Whole Grain Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Green Cabbage, shredded
Chicken Demi-Glace(ContainsSulphites/Sulfite, Milk/Lait)
Salt and Pepper*
Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.
Core, then cut the apple into 1/2-inch slices. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter and swirl in pan until melted, 1 min. Add cabbage, onion-celery mixture and 1/4 cup water. Stir together. Cook, covered, stirring occasionally, until tender, 4-5 min. Add apple and cook until tender-crisp, 1 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.
While the cabbage cooks, pat the chicken dry with paper towels, then season with salt and pepper. Heat the same pan over medium heat. Add 1 tbsp oil, then half the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** Transfer to the same plate as the veggies. Repeat with 1 tbsp oil and remaining chicken.
Whisk together the demi-glace, mustard, cornstarch and 1/2 cup water in a medium bowl, then add to the same pan. Remove from heat, then stir in the veggies and chicken. Cook, uncovered, stirring often, until sauce thickens slightly, 2-3 min. Set aside.
When the potatoes are tender, drain and return the potatoes to the same pot. Add 2 tbsp butter and 1/4 cup milk. Using a fork or potato masher, mash together until creamy. Season with salt and pepper.
Divide the creamy mash between plates. Top the mash with the chicken, cabbage and apple fricassee. Drizzle over any remaining liquid from the pan.