1 whole chicken, cleaned and rinsed
4 pounds potatoes, peeled and quartered
2 pounds hay
Salt and pepper to taste
2 cups chicken stock
3 tablespoons olive oil
1 head cabbage, sliced
4 cloves garlic
1 large red onion
1 tablespoon parsley
Add hay to the bottom of a pot. Season chicken with salt and pepper and place chicken and potatoes in a mesh strainer/steamer on top of hay. Surround chicken and potatoes on all sides and top with more hay. Add chicken stock to pot and cook on medium heat. Chicken should be infused with hay flavor after 45 minutes of cooking.
Take chicken out of pot and cut into 8 pieces. Heat rondeau and add oil. When hot, add chicken. Brown chicken on all sides. Remove chicken and hold aside. Add garlic and red onion and saute until nicely brown. Add chicken back to rondeau and add in potatoes, cabbage and liquid from hay pot. Increase heat to high and cook until potatoes and cabbage are done and sauce has slightly thickened. Season with parsley, salt and pepper and serve.
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