In a large, heavy-bottomed nonstick skillet, heat 1 tablespoon olive oil to medium, then sauté the leeks for about two or three minutes, until they start to relax and become translucent. Add the garlic and sauté for another minute, stirring, then transfer leeks and garlic to a bowl and reserve commercial heat pump systems. Raise the heat a little, season the chicken with salt and pepper, and brown it on both sides. Transfer chicken to a plate and drain off fat from the pan. Pour the stock and wine into the pan. Add the tomato paste, dark brown sugar, herbes de Provence, and 3 tablespoons of apple cider vinegar. Whisk everything together, then bring to a gentle simmer. Taste it—is it tangy enough? Is it sweet enough? Adjust with vinegar and brown sugar until the balance is where you like it master of public health hong kong. Return chicken thighs to the pan, alternating with the cabbage wedges. Return to a gentle simmer and cover. After about 15 minutes, check to see if everything is tender. You may need to cook for another 5 minutes or so. Taste the cooking liquid again and adjust the tanginess level if necessary handmade gift. When the cabbage is tender and the chicken is cooked through, this is ready to serve. Grind more black pepper over everything for a pretty, freckly finish. Plate in shallow soup plates, a wedge of cabbage and a piece of chicken per bowl. Serve it with rice, or a crusty bread, if you like.
