Summary

Ingredients

• 250 g shallot (s)
• 3 orange (s), untreated
• 50 g honey
• 1 head red cabbage
• 250 ml vegetable stock
• 100 g suar
• 3 clove (s)
• 1 stick cinnamon, small
• 3 tablespoon balsamic vinegar, rosso
• salt and pepper
• 4 chicken leg (s)
• 2 tablespoons oil
• 3 stalks thyme

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Instructions

1. Halve the shallots if necessary. Peel off the peel of 1 orange and add to the honey. Then cut the fruit in half and squeeze out. Peel 2 oranges so that the white skin is removed. Remove the fillets from between the separating skins. Squeeze the juice out of the skins and add it. 2 TBSP. Mix the juice with honey. Cut the red cabbage into strips. Bring the broth to the boil. Caramelize the sugar, deglaze with the hot stock and the rest of the orange juice. Add shallots, simmer for 1-2 minutes while stirring. Add red cabbage, cloves, cinnamon and vinegar. Season with salt and pepper. Bring to the boil, cover and braise for about 40 minutes. Fold in the orange fillets. Continue cooking for 5 minutes. Season the chicken pieces. Pour the oil into a roasting pan, fry the poultry in a hot oven (without a lid) for 45-50 minutes until crispy (electric oven: 200 ° C, convection 175 ° C, gas hob: level 3).
2. Brush the legs with orange honey 10 minutes before the end of the cooking time. Scatter thyme leaves on top. Salt and pepper the cabbage again if necessary. Remove the cinnamon sticks. And now it can be served.