Roasted Chicken with Cabbage in Staub’s All Purpose Pan
    Makes 4 to 6 Servings

The market: 1 Whole Chicken (or Guinea Hen) 2 peeled shallots 2-oz slice of smoked ham 1 bouquet garnish 1 chopped onion 1 chopped carrot 5 Tsp. butter 2 Tsp. olive oil 1 large green cabbage 2 cups of chicken stock 1 Tsp. sherry vinegar Salt and pepper

Season the interior and exterior of the chicken (or guinea hen) with salt and pepper. Cut the shallots in half, chop the ham. Stuff the cavity of the chicken with shallots, ham and garnish bouquet. Sew up the opening and set aside.

In an all-purpose Staub pan, melt a teaspoon of butter and the olive oil over medium heat. Sauté the meat and brown it on all sides. Transfer to a plate.

Remove some fat from the pan and add 1 teaspoon of butter. Add the onions and carrots. Cook for 5 minutes. Return the meat to the pan, add the chicken stock, cover and let cook over medium heat for about 45 minutes.

During the cooking time, blanche the cabbage in boiling salty water and uncover for about 5 minutes. Drain and keep aside.

In a large pot, melt the butter over medium heat, add the vinegar and cabbage, season with salt and pepper. Cover and let cook for about 20 minutes

Carve the chicken and make a bed of cabbage in the Staub pan, display the bird on top and serve very hot!

Bon Appetit.