Roast chicken with red cabbage and pine nuts - Poultry

Method

Preheat oven to 200C. Drizzle four chicken thighs with olive oil and season. Roast for 40-45 minutes or until cooked. Skim fat off the top of pan juices and discard. Place juices in a small pan over medium heat with 1/3 cup white wine. Increase heat to high and bring to the boil, stirring, then reduce heat and simmer for 1-2 minutes. Set aside. Heat 2 tbsp olive oil in a frying pan, add 1/2 small red cabbage (about 750g, coarsely shredded) and toss over high heat until wilted. Add

2 tsp caster sugar, 1 1/2 tbsp white wine vinegar and 50g pine nuts (toasted). Stir until cabbage is tender but still crisp. Season well. Serve cabbage mixture topped with chicken and pour over sauce.