Caramelised chicken en cocotte

1. In a cast iron pot, pour in the agave syrup and place over moderate heat. When the syrup starts to turn golden, add the chopped butter.

2. Rub the chicken with coarse salt and remove the excess. Place the chicken in the pot. Coat with the caramel. Add the chopped onions. Mix and leave to cook over low heat for 15 minutes.

3. Remove the lid and pour in the white wine and the apple juice. Cook for 15 minutes while turning the chicken. Add the chopped cabbage and pepper. Cover and cook for 40 more minutes. Sprinkle with grilled pine nuts on top. Serve immediately.

Photo credit : Sucré Salé