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 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.
Serve in soup bowls with a dollop of crème frâiche or simply a slice of rustic bread on the side.