"This is my go-to dish for family dinners or when friends drop by unexpectedly" - Maria Vella (Home cook of the year finalist 2012)
- Preheat oven to 180°C. Heat 2 tablespoons of the oil in a frying pan over medium heat. Cook potato for 5-8 minutes or until golden underneath. Arrange, golden-side up, in a baking dish. Add enough of the stock to come three-quarters of the way up side of the potato. Top with half the thyme. Roast for 15-20 minutes or until tender.
- Meanwhile, combine chicken, lemon rind and 1 tablespoon of the remaining oil in a glass bowl. Season. Wrap each piece of chicken in a slice of prosciutto. Top each with 2 sage leaves, a lemon slice and a sprig of remaining thyme. Use soaked bamboo skewers to secure.
- Heat butter and 1 tablespoon of the remaining oil in a large frying pan over medium heat. Cook the chicken, lemon-side down, for 5 minutes or until golden and caramelised. Turn and cook for 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
- Stir sherry and 125ml (1/2 cup) of remaining stock in the frying pan over medium heat for 2 minutes. Whisk in extra butter and extra thyme for 1-2 minutes or until sauce thickens. Stir in lemon juice. Keep warm.
- Heat the remaining oil in a saucepan over medium heat. Stir in the shallot and garlic for 2-3 minutes or until soft. Stir in the remaining stock for 1 minute or until reduced slightly. Stir in kale leaves and cabbage. Cover and cook for 3-5 minutes or until tender.
- Divide potato and chicken among plates. Drizzle over the sauce. Sprinkle with sesame seeds. Serve with the kale mixture.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set