Braised chicken legs with red cabbage

Name: Braised chicken legs with red cabbage
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1/2 Head (approximately 800 g) Red cabbage; 1 Shallot; 6 TABLESPOONS Olive oil; 250 ml dry white wine; 4 Chicken legs (approx. 275 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1/2 Head (approximately 800 g) Red cabbage
1 Shallot
6 TABLESPOONS Olive oil
250 ml dry white wine
4 Chicken legs (approx. 275 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Cut red cabbage into slices. Cut out stalk, cut cabbage into strips. Peel and slice the shallot. Heat 3 tablespoons of oil in a frying pan. Steam shallot for 2-3 minutes until transparent.
2
Add the cabbage, wine and 3 tablespoons of water and steam covered until the cabbage has collapsed to about half its volume. Divide legs at the joint, peel off skin. Wash legs, pat dry, season with salt and pepper.
3
Heat 3 tablespoons of oil in a frying pan and fry the meat for 3-4 minutes on each side until golden brown. Add 125 ml water. Spread red cabbage on top, cover and braise over low heat for about 40 minutes, adding some water in between if necessary.
4
Season with salt, pepper and some sugar and arrange on a plate.