Poulet Bellevue (Chicken Thighs with Savoy Cabbage, Turnips and Mushrooms)

If you ever see gorgeous crinkly savoy cabbage and you don't know what to do with it, grab a head and remember this easy, delicious one-pan dinner.

The cabbage, which you cut into quarters and toss with olive oil spiked with shiitake powder and soy sauce for a super-umami blast, gets wonderfully caramelized, as do the turnips, which become soft and savory. So do the mushrooms, which become soft and silky.

To make the shiitake powder this recipe calls for, buy a pack of dried shiitake mushrooms (usually sold in 1-ounce / 28-gram packages), place the mushrooms in a spice grinder, mini-chop or food processor and grind them to a fine powder. It keeps, stored in an airtight container or zipper bag, indefinitely.

Serves 4.

Ingredients

1 1/2 pounds (680 grams) turnips, peeled, or 3 bunches Tokyo (baby) turnips

4 tablespoons olive oil, divided

Salt