Cut off the sinews of the chicken thigh and cut the chicken into bite-sized pieces. Season it with salt and pepper, and coat it with flour. Mince the garlic and chop the cabbage into rather big pieces.
Heat a skillet and add a generous amount of olive oil. Pan-fry the chicken on the skin side first. Since you will simmer the chicken later, you just need to brown both sides.
Turn off the skillet and remove the excess fat leaving just a small amount of fat. Sauté the garlic and the anchovy paste right next to the chicken in the skillet with the residual heat.
Once the garlic is browned, and the anchovy paste is cooked through, turn on the skillet again and pour in the grain vinegar all at once.
Once the vinegar sizzles and comes to a boil, add the chopped cabbage and about 150 ml of water.
Since you will simmer the chicken and cabbage with vinegar and water, eyeball the amount of the water.
Turn off the heat after 10 minutes of cooking. Sprinkle the rosemary leaves on top.
Drizzle on a generous amount of olive oil over it for a finishing touch to make the sauce richer. Serve it on a plate, and garnish it with a rosemary twig to make it stylish.
Story Behind this Recipe
I referred to a recipe that a chef from an Italian restaurant near our house presented on TV.
Grain vinegar works well with simmered dishes. Add a lot of cabbage because cabbage soaks in a lot of juice and is delicious. Since the garlic and the anchovy paste are cooked in residual heat, it won't get burnt or have a fishy smell. The sauce is so flavorful, you will feel like dipping some bread into it!