Ingredients

Preparation tips

• Cut the apricots in 4. Cut the chestnuts in 2.

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2. Cut the chicken breasts into straps about 1cm. Peel the cabbage, cut it in 8 and chop it in fine slices.
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3. In a large skillet or wok, melt the butter and add the chicken straps. Salt, pepper and sprinkle with Provence herbs. When they are golden brown, put them in a dish and keep warm. In the same pan, add the cabbage slices, dried apricots, chestnuts and sugar. Add salt and pepper. Put a bottom of water and continue cooking covered for 10 to 12 min. The cabbage must remain slightly crunchy.
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4. Once cooked, add the grilled peanuts. Sprinkle with the rest of Provence herbs, adjust the seasoning if necessary and serve immediately.
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