Chicken, braised cabbage, and salsa verde

another day in paradise

You might think I have a long list of dinner party dishes, but I don’t. I rely on a handful of meals that provide little wow, but aren’t intimidating to eat or make. I also avoid complicated dishes that create a big mess, as I want to sit down with everyone and enjoy the food without leaving a path of destruction in my wake.

This is the most exciting addition in a while. I can’t remember the last time I had chicken this good at home, yet the cabbage is somehow even better. Deglazing the roasting tray and adding the juices into the salsa verde is a technique there is no turning back from. The result is deeply savoury and delicious. Braising savoy cabbage gives you tender, sweet layers that absorb all the sauce and juices in their vicinity. I’ve made the recipe for 2-3 servings, but when it’s for bigger parties I use two chickens, break down the halves and roast them on one large tray.

I adapted this from the roast chicken I ate at Barbuto. If you are in New York and haven’t had it, I highly recommend it.