Solanka with Chicken Thighs and Adyghe Cheese

Ingredients

• White Cabbage 1 head
• Onion 1 head
• Carrot 1 piece
• "Petelinka Thigh Fillet" 25 oz
• Adyghe cheese 5 oz
• Herbes de Provence 1 teaspoon
• Salt to taste
• Ground Black Pepper to taste
• Butter 0 oz
• Safflower Oil to taste
• Water 5 fl oz
• Passata Tomato Sauce 1 teaspoon

Step-by-Step Guide

Step 1

Finely chop a small head of cabbage.

Step 2

Dice the onion into small cubes.

Step 3

In a well-heated skillet, combine the butter and sunflower oil.

Step 4

Sauté the onion.

Step 5

Add a heaping teaspoon of sugar and a pinch of salt for caramelization.

Step 6

Grate the carrot on a coarse grater and add it to the onion. Sauté until soft and transfer to a bowl.

Step 7

In the same skillet, sauté the cabbage for about 5–7 minutes.

Step 8

Once the cabbage softens, add a spoonful of tomato paste and pour in the water. Mix well with a wooden spatula.

Step 9

Season with salt and pepper to taste and transfer the cabbage to the bowl with the carrot and onion.

Step 10

Cut the chicken thighs into small cubes and sauté in the same skillet used for the vegetables. Season with salt.

Step 11

Grate the Adyghe cheese on a coarse grater.

Step 12

Once the fillet is cooked, season with herbs de Provence.

Step 13

Transfer the vegetables to the chicken thighs.

Step 14

Add the grated cheese and mix thoroughly until it melts. Remove from heat.

Step 15

Serve the finished solanka hot.