Why not try this fuss-free, one-pot braised chicken legs with red cabbage recipe suggestion for dinner soon. Slow cooking allows the flavours to develop, and the best part is, throwing all the ingredients in and leaving it to cook on its own.
You may even find a few minutes to sit down and read some of your favourite book ... while enjoying the aroma from the kitchen!
Serves Four
1 tbsp. olive oil
1kg (2lb 4oz) chicken legs
1 large onion, sliced
2 cloves garlic, sliced
1 red cabbage, sliced
3 tbsp. balsamic vinegar
1 tbsp. soft dark brown sugar
1 star anise
1 orange, zest and juice
250ml (8fl oz.) red wine
300ml (10fl oz.) chicken stock
1 tbsp. olive oil
1kg (2lb 4oz) chicken legs
1 large onion, sliced
2 cloves garlic, sliced
1 red cabbage, sliced
3 tbsp. balsamic vinegar
1 tbsp. soft dark brown sugar
1 star anise
1 orange, zest and juice
250ml (8fl oz.) red wine
300ml (10fl oz.) chicken stock
To Serve:
1 tbsp. freshly chopped parsley
1 tbsp. freshly chopped parsley
Cauliflower (or swede) mashed with butter
Method:
1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Heat the oil in a large casserole dish. Brown the chicken legs for 5 minutes on each side, then set aside on a plate.
3. Add the onion and garlic, cover with a lid and cook gently for 10 minutes until soft. Stir through the cabbage, balsamic vinegar, sugar and star anise and cook for a further 5 minutes.
4. Pour over the orange juice and zest, wine and stock and bring to the boil. Cover with a lid and transfer to the oven to cook for 1 hour 30 minutes.
5. Reduce the oven temperature to gas 4, 180°C, fan 160°C. Remove the lid, nestle the chicken legs into the cabbage slightly and cook uncovered for 30 minutes until the chicken is golden and cooked through.
3. Add the onion and garlic, cover with a lid and cook gently for 10 minutes until soft. Stir through the cabbage, balsamic vinegar, sugar and star anise and cook for a further 5 minutes.
4. Pour over the orange juice and zest, wine and stock and bring to the boil. Cover with a lid and transfer to the oven to cook for 1 hour 30 minutes.
5. Reduce the oven temperature to gas 4, 180°C, fan 160°C. Remove the lid, nestle the chicken legs into the cabbage slightly and cook uncovered for 30 minutes until the chicken is golden and cooked through.
6. Scatter with the parsley and serve with your choice of mash, drizzled with cooking juices.
From an original idea here
You will find a variety of articles and recipes within this blog, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
You will find a variety of articles and recipes within this blog, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
Sounds great! I've got fish in a creamy herb sauce in the oven, and am enjoying a nice murder mystery! Hugs, Valerie
ReplyDelete..the red cabbage is a nice addition.
ReplyDeleteDelicious look!:))
ReplyDeletexxBasia
Lovely. It's a long time since I've had red cabbage. I've started my Christmas reading, I've got a lot of seasonal books to get through.
ReplyDeleteNow THIS is a recipe I can get behind. Looks fantastic!
ReplyDeleteSounds yummy... especially with the addition of star anise.
ReplyDeleteThe novel and anthology I've been reading are going on the back burner for a little bit while I read a book I just bought today. It's a cookbook. (Right up your alley!) The recipes are specifically for use with an air fryer. I don't have one, but I'm thinking very hard about buying one, so maybe checking out these recipes will help me make up my mind. Do you have any experiences with an air fryer? The idea of foods that taste like deep-fried, but without the use of any oil almost sounds too good to be true. :)
That looks good!
ReplyDeleteOne pot wonders are great aren't they? And the leftovers are often pretty good too.
ReplyDeletelooks like a wonderful Sunday dinner
ReplyDeleteSusan Flett Swiderski said in part of her comment:
ReplyDelete"Do you have any experiences with an air fryer? The idea of foods that taste like deep-fried, but without the use of any oil almost sounds too good to be true. :)"
Hi Susan, I don't have any experience of an air fryer but looking around the inter-net many seem to use them. I did spot this 'Low Carb Air-Fryer Recipes' http://lowcarbairfryer.blogspot.co.uk/
You may like to have a look...
If you do get one please share your experience ...
Many thanks
All the best Jan
This looks really good. I love slow cooker recipes. Thanks.
ReplyDeleteThe cauliflower and red cabbage look lovely!
ReplyDelete"fuss-free, one-pot" You are speaking my language! LOL This looks delicious.
ReplyDeletelooks delicious - sounds good too.
ReplyDeleteI haven't cooked red cabbage for a while, so this seems like the kind of push I need to do it. I forget the exact recipe but I know it involved bacon fat and apples.
ReplyDeleteRather like red cabbage use it in coleslaw sometimes with green.
ReplyDeleteThe dish looks lovely.
YuM!! love this!!!
ReplyDeleteYummy!!! Thank you Jan!
ReplyDelete