Thursday: baked chicken, braised cabbage, caramelized carrots

For the chicken: rub chicken leg quarters with olive oil, season them well with salt, pepper, raclette spices, and piment d'esplette. Bake at 180C until the chicken is done and the skin is crispy.

The cabbage: Cook some sliced leek in olive oil, add thinly sliced savoy cabbage and salt. Wilt the cabbage for a few minutes, add white wine, caraway, and crushed juniper berries. Braise until the cabbage is tender.

The carrots: cut carrots into chunks, saute in butter until they shrivel a bit and take on some color, add cream and salt. Simmer until the cream is mostly absorbed. Season with white pepper and serve.

The cabbage would have been better with some stock instead of wine; savoy doesn't need the acidity.