Braised chicken legs with slow-cooked red cabbage recipe
A comforting dinner for chilly winter evenings, this braised chicken leg with slow-cooked red cabbage recipe brings the flavours of the festive season together on one plate. Cook down your cabbage with garlic, sugar, anise, orange and red wine to intensify the flavour and serve with a succulent chicken leg and creamy mashed potato.
See method- Serves 4
- 15 mins to prepare and 2 hrs 20 mins to cook
- 528 calories / serving
- Dairy-free
Ingredients
- 1 tbsp olive oil
- 1kg (2lb 4oz) chicken legs
- 1 large brown 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 red wine
- 300ml chicken stock
- 1 tbsp freshly chopped parsley
- mashed potato, to serve
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Shop ingredientsEach serving contains
- Energy
- 2205kJ 528.0kcal
- Fat
- 28g
- Saturates
- 7g
- Salt
- 0.4g
- Sugars
- 16g
of the Reference intake
Carbohydrate 19.7gProtein 39.7gFibre 5.1g
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- Preheat the oven to gas 6, 200°C, fan 180°C.
- Heat the oil in a large casserole dish. Brown the chicken legs for 5 minutes on each side, then set aside on a plate.
- Add the onion and garlic, cover with a lid and cook gently for 10 minutes until soft. Stir through the cabbage, balsamic, sugar andstar aniseand cook for a further 5 minutes.
- 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.
- 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. Scatter with the parsleyand serve withmash, drizzled with cooking juices.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
