Tarragon chicken with savoy cabbage parcels and potato galette

Method

• Heat oven to 200 C
• Melt generous knob of butter and a little sunflower oil in an ovenproof sauté pan.
• Pan fry the chicken leg on both sides until it is nicely browned.
• Add one small onion roughly sliced and a clove of garlic.
• When onion has softened deglaze pan with dry vermouth, add couple sprigs tarragon and place in oven for 25 mins.
• After 25mins turn oven down to 180 and cook for a further 10 mins.
• While chicken is cooking peel and finely slice a medium potato.
• Melt good knob of butter and a little oil in a non-stick frying pan and carefully place the potato slices in the butter. Arrange a few slices in a circle overlapping them and adding salt and pepper.
• Cover with some parchment paper and weight down with another saucepan. Remove parchment after 5 mins, season and turn over.
• Remove the stalks of the cabbage leaves and blanch in boiling water.
• Finely chop carrot and shallot and sweat gently in a little melted butter.
• Add the sausagemeat and fry until cooked through.
• Divide the filling between the 3 cabbage leaves. Place a spoonful in the centre of the leaf and bring the outside edge towards the centre to cover filling. Roll up until filling is completely enclosed and to make 3 parcels.
• When chicken is done remove from oven and rest for 5 mins on a warm plate.
• Return sauté pan to hob and add 100ml good quality chicken stock.
• Reduce until thick and syrupy and add 75ml double cream.
• Simmer for 5 mins approx until thickened, then strain into clean saucepan, adding some freshly chopped tarragon.
• To assemble the dish, slice the chicken leg at the joint and remove the thigh bone. Place on a round warmed plate and stand the potato galette vertically between the two pieces of meat.
• Place the cabbage parcels either side of the meat and spoon around the sauce.