1 bunch kale or silverbeet, stems removed, leaves shredded
1/4 red cabbage, shredded
Sesame seeds, lightly toasted, to serve
Step 1 – Preheat oven to 180°C. Heat 2 tablespoons of the oil in a frying pan over medium heat. Cook potato for 5-8 minutes or until golden underneath. Arrange, golden-side up, in a baking dish. Add enough of the stock to come three-quarters of the way up side of the potato. Top with half the thyme. Roast for 15-20 minutes or until tender.
Step 2 – Meanwhile, combine chicken, lemon rind and 1 tablespoon of the remaining oil in a glass bowl. Season. Wrap each piece of chicken in a slice of prosciutto. Top each with 2 sage leaves, a lemon slice and a sprig of remaining thyme. Use soaked bamboo skewers to secure.
Step 3 – Heat butter and 1 tablespoon of the remaining oil in a large frying pan over medium heat. Cook the chicken, lemon-side down, for 5 minutes or until golden and caramelised. Turn and cook for 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
Step 4 – Stir sherry and 125ml (1/2 cup) of remaining stock in the frying pan over medium heat for 2 minutes. Whisk in extra butter and extra thyme for 1-2 minutes or until sauce thickens. Stir in lemon juice. Keep warm.
Step 5 – Heat the remaining oil in a saucepan over medium heat. Stir in the shallot and garlic for 2-3 minutes or until soft. Stir in the remaining stock for 1 minute or until reduced slightly. Stir in kale leaves and cabbage. Cover and cook for 3-5 minutes or until tender.
Step 6 – Divide potato and chicken among plates. Drizzle over the sauce. Sprinkle with sesame seeds. Serve with the kale mixture.