Creamy Sun-Dried Tomato Chicken and Cabbage

Instructions

1. 1

   Before handling the chicken, chop the shallot and bell pepper, mince the garlic, and cut the trimmed cabbage into roughly 2 cm pieces. Drain the oil-packed sun-dried tomato, weigh out 70 g and chop it.

2. 2

   Heat the olive oil in a wide, heavy 6-litre pot over medium heat for 1 minute. Add the shallot and bell pepper and cook for 5 minutes, stirring occasionally, until softened.

3. 3

   Stir in the garlic, sun-dried tomato, tomato paste, thyme, onion powder, garlic powder, paprika, salt and black pepper. Cook for 1 minute, stirring constantly.

4. 4

   Add the ground chicken and cook over medium to medium-high heat for 8–10 minutes, breaking it into small pieces and stirring frequently. Lower the heat if the tomato paste starts to catch. Check that several thicker chicken clumps reach 74°C/165°F with an instant-read thermometer. Wash your hands and clean any surfaces that touched raw chicken.

5. 5

   Reduce the heat to medium-low. Stir in the chicken stock and half-and-half, scraping up any browned bits. Bring to a gentle simmer and cook for 2 minutes without boiling hard.

6. 6

   Add the cabbage in two additions over 1–2 minutes, turning it through the sauce. Cover and maintain a gentle simmer over medium-low heat for 12–15 minutes, stirring halfway through, until the cabbage is tender. While it cooks, grate the Parmesan and tear the basil.

7. 7

   Uncover and stir in the Parmesan. Simmer gently, uncovered, for 3–5 minutes, stirring frequently, until the sauce lightly coats the chicken and cabbage.

8. 8

   Remove from the heat, stir in the basil and divide the chicken, cabbage and sauce evenly among four bowls.