Pampas chicken with mild mustard glaze, corn crunch, and warm cabbage salad

Instructions

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   1. Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and place them in a large bowl.

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   2. Mix the mustard, minced garlic, lemon juice, lemon zest, sweet paprika, dried oregano, 2 tablespoons olive oil, half of the salt, and half of the black pepper. Coat the chicken thighs well with this mixture.

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   3. Heat a large oven-safe skillet, or a regular skillet, with 1 tablespoon olive oil over medium-high heat. Brown the chicken skin-side down for 4 to 5 minutes until well colored. Turn the pieces and cook 2 minutes more.

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   4. If your skillet is not oven-safe, transfer the chicken to a baking dish. Roast at 400°F (200°C) for 25 to 30 minutes, until the chicken is cooked through and golden.

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   5. Meanwhile, make the corn crunch. In a small bowl, mix the instant polenta, grated sardo cheese, sunflower seeds, melted butter, 1 tablespoon olive oil, and a pinch of salt and pepper. Spread the mixture onto a small parchment-lined tray.

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   6. Bake the crunch at 375°F (190°C) for 10 to 12 minutes, or until golden. Remove and let it cool so it firms up, then break it into irregular pieces.

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   7. For the warm salad, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes. Add the green cabbage, the remaining salt, and the remaining pepper, and cook for 5 to 6 minutes, stirring, until tender but still slightly crisp.

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   8. Add the wine vinegar and cook 1 minute more. Turn off the heat and add the chopped fresh parsley. Mix well.

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   9. Serve the hot chicken thighs with the warm cabbage salad on the side and finish with the corn crunch on top or alongside to keep its texture.