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Braised chicken legs with slow-cooked red cabbage recipe

21 ratings

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

Each serving contains

Energy
2205kj
528kcal 26%
Fat
28g 40%
Saturates
7g 36%
Sugars
16g 18%
Salt
0.4g 7%

of the reference intake
Carbohydrate 19.7g Protein 39.7g Fibre 5.1g

Method

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 and star anise and 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 parsley and serve with mash, 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.