Red cabbage-shallots-vegetables with oranges to chicken legs

Name: Red cabbage-shallots-vegetables with oranges to chicken legs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Shallots; 3 large untreated oranges (approx. 300 g each); 50 g Honey; 1 small head red cabbage (1-1,2 kg); 250 ml Vegetable broth (instant); 100 g Sugar; 3 Cloves; 1-2 small cinnamon sticks; 3 TABLESPOONS Balsamico rosso vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (approx. 800 g) Chicken legs; 2-3 TABLESPOONS Oil; 3-4 Stem(s) fresh thyme; 7-10 Tbsp Melissa

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Shallots
3 large untreated oranges (approx. 300 g each)
50 g Honey
1 small head red cabbage (1-1,2 kg)
250 ml Vegetable broth (instant)
100 g Sugar
3 Cloves
1-2 small cinnamon sticks
3 TABLESPOONS Balsamico rosso vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (approx. 800 g) Chicken legs
2-3 TABLESPOONS Oil
3-4 Stem(s) fresh thyme
7-10 Tbsp Melissa

Directions

1
Peel the shallots and halve them as desired.1 Wash the orange thoroughly and peel the skin with a julienne shredder in fine strips. Add to the honey. Peel 2 oranges so that the white skin is removed.
2
Remove the fillets with a sharp knife between the parting skins, squeeze the juice out of the skins and collect it. Squeeze out the rest of the orange and add it. Mix 2 tablespoons of juice with honey. Clean and wash the red cabbage and cut into fine strips.
3
Bring the stock to the boil. Caramelise sugar in a pot until golden brown and add boiling broth and the rest of the orange juice. Add shallots and cook for 1-2 minutes while stirring. Add red cabbage, cloves, cinnamon sticks and vinegar and season with salt and pepper.
4
Bring to the boil, cover and braise over medium heat for about 40 minutes. Fold in orange fillets and continue to braise for about 5 minutes. Meanwhile wash chicken legs, pat dry and season with salt and pepper.
5
Put oil into a roaster, add legs and roast without lid in the preheated oven (electric: 200 °C/ gas: level 3) for 45-50 minutes. Wash the thyme, dab dry and pluck the leaves from the stalks.
6
5-10 minutes before the end of the roasting time, spread chicken legs with orange-honey and sprinkle with thyme. Season red cabbage with salt and pepper again and remove the cinnamon sticks. Arrange the red cabbage with the chicken legs on plates and serve garnished with balm.
7
Potato croquettes taste good with it.