As with any boiled dinner the sauce you choose to use to accompany the dish is important. For this I really like Pommery mustard and good cultured butter. I like the mustard for the dipping the chicken and the butter for any and all of the vegetables, but especially the cabbage. I will many times make sure I use a big pot and drop in an extra chicken to use for all kinds of things throughout the week and I always save the leftover broth for soup.

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