Step 1

Heat oven to 185C.

Step 2

Put a dash of olive oil in a heavy based oven proof frypan. Season cutlets and brown both sides. Set aside.

Step 3

In the same pan, fry onion until slightly browned and tender. Add cabbage and toss to wilt.

Step 4

Add wine, mustard seeds, stock and bring to the boil.

Step 5

Add salt and pepper to cabbage and then place chicken cutlets on top. Place lid on pan and bake for 45 minutes.

Step 6

Coat potatoes in oil and bake for 50 minutes.

Step 7

Remove cutlets and bake, uncovered, for 5 minutes.

Step 8

Place pan back on the stove and simmer rapidly until liquid has reduced by about half to create a sauce.

Step 9

Serve with the chicken sitting on top of cabbage and potatoes on the side. Drizzle any liquid over chicken for extra flavour.