3 tablespoons olive oil
one whole chicken, cut up
½ cup yellow onion, diced
3 cloves garlic
½ cup tomato sauce
4 cups water
1 teaspoon salt, or to taste
½ teaspoons freshly ground black pepper
2 sweet potatoes, peeled and roughly chopped
2 cups green cabbage, shredded
2 tablespoons dried or fresh flat leaf parsley
In a large sauté pan or Dutch oven, heat the oil. Add the chicken and brown on one side, about 5-6 minutes. Gently turn and brown on the other side, another few minutes.
Add the onion and garlic and allow to brown with the chicken. Add the tomato sauce. Pour in the water to cover the chicken. Add the salt and pepper. Bring to a boil.
Add the sweet potatoes and cover, lowering heat to a medium-low flame. Cook for 30 minutes. Add the cabbage and cover. Cook for an additional 20 minutes.
Use tongs to remove the chicken to a plate so that it can cool. Once it’s cooled, de-bone each piece, reserving the bones for chicken stock (see recipe below).
Place the boneless meat back into the pot. Add the parsley and allow the meat to warm again.
Serve in soup bowls with a dollop of crème frâiche or simply a slice of rustic bread on the side.