Braised chicken legs with slow-cooked red cabbage

Description

Braised chicken legs with slow-cooked red cabbage is a delicious and hearty dish that combines tender chicken legs with flavorful red cabbage. The chicken is cooked until it is fall-off-the-bone tender, while the red cabbage is slow-cooked to develop a rich and tangy flavor. This recipe is perfect for a cozy family dinner or a special occasion.

Nutritional Benefits

1. Chicken legs are a great source of protein, which is essential for muscle growth and repair.
2. Red cabbage is low in calories and high in fiber, making it a filling and nutritious addition to your meal.
3. The dish is also rich in vitamins and minerals, such as vitamin C, vitamin K, and potassium.
4. The slow cooking process helps retain the nutrients in the red cabbage, ensuring that you get the maximum nutritional benefits from the dish.

Ingredients

1. 4 chicken legs
2. 1 small red cabbage, thinly sliced
3. 1 onion, chopped
4. 3 cloves of garlic, minced
5. 1 cup chicken broth
6. 2 tablespoons olive oil
7. 1 tablespoon balsamic vinegar
8. Salt and pepper to taste

Processing Steps

1. Step 1: Season the chicken legs with salt and pepper.
2. Step 2: Heat olive oil in a large skillet over medium heat. Brown the chicken legs on all sides and set them aside.
3. Step 3: In the same skillet, sauté the onion and garlic until they are softened and fragrant.
4. Step 4: Add the red cabbage to the skillet and cook until it starts to wilt.
5. Step 5: Pour in the chicken broth and balsamic vinegar. Stir to combine.
6. Step 6: Return the chicken legs to the skillet. Cover and simmer for about 45 minutes, or until the chicken is cooked through and tender.
7. Step 7: Serve the braised chicken legs with the slow-cooked red cabbage.

Tips and Recommendations

- To enhance the flavor of the dish, marinate the chicken legs in a mixture of herbs and spices for a few hours before cooking.
- For a healthier option, you can remove the skin from the chicken legs before cooking.
- Serve the braised chicken legs with mashed potatoes or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of chicken broth to keep the dish moist.
- Don't forget to garnish with fresh herbs, such as parsley or thyme, for an extra burst of flavor.

Shopping List:

1. 4 chicken legs
2. 1 small red cabbage
3. 1 onion
4. 3 cloves of garlic
5. 1 cup chicken broth
6. 2 tablespoons olive oil
7. 1 tablespoon balsamic vinegar
8. Salt and pepper

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