Oven-baked chicken legs with cabbage

Name: Oven-baked chicken legs with cabbage
Ingredients: 3 bone-in chicken legs (900 g); 1 medium white cabbage (1000 g); 2 medium tomatoes (250 g); 15 g fresh dill; 2 teaspoons salt; 1/2 teaspoon ground black pepper; 200 ml water; 200 ml tomato purée

Meat - Oven-baked chicken legs with cabbage by Geta P. - Recipia

Oven-baked chicken legs with cabbage cook under another layer of cabbage, with slices of tomato and dill tucked in the middle. The cabbage softens in the juices in the dish, while the chicken stays tender in a thin red sauce that collects at the bottom. I spoon a few tablespoons of the juice from under the cabbage onto my plate, too. Prep: 20 minutes. Cook: 1 hour and 45 minutes. Total time: 2 hours and 5 minutes. Serves: 3. Approximately 530 kcal and 38 g protein per serving.

Ingredients

3 bone-in chicken legs (900 g)
1 medium white cabbage (1000 g)
2 medium tomatoes (250 g)
15 g fresh dill
2 teaspoons salt
1/2 teaspoon ground black pepper
200 ml water
200 ml tomato purée

Preparation

1. Heat the oven to 180°C. Remove any stray feathers from the chicken legs and pat them dry with paper towels. Wash the tomatoes and dill; chop the cabbage, slice the tomatoes and finely chop the dill. 2. Put half the cabbage in a baking dish. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. 3. Arrange the tomatoes over the cabbage, then add 1/4 teaspoon salt, 1/8 teaspoon pepper and the chopped dill. 4. Season the chicken legs with 1/2 teaspoon salt and 1/8 teaspoon pepper, then arrange them over the tomatoes. Cover with the remaining cabbage and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour 200 ml water into the dish and cover it with aluminum foil. 5. Bake for 1 hour and 30 minutes, until the cabbage is soft and the meat is cooked through to the bone. 6. Remove the foil, pour 200 ml tomato purée over the cabbage and chicken, then bake for another 15 minutes, until the sauce is gently bubbling. 7. Turn off the oven and serve warm.

Notes

The tomato purée can be replaced with 200 ml passata. I cut the cabbage into wider strips. Mature white cabbage holds its shape better than young cabbage; if using summer cabbage, check for tenderness after an hour. Choose bone-in chicken legs that are about the same size; very large ones may need a little more time. Firm tomatoes are easy to slice, and if they are soft, cut them into thicker slices. Cool leftovers and refrigerate within two hours; keep them covered for up to 3 days and reheat with 1-2 tablespoons water if they seem dry. Serve with warm polenta.

Frequently asked questions

Can I use boneless chicken legs?

Yes. Replace the 3 chicken legs with 700 g boneless chicken legs and bake covered for 45 minutes at 180°C, then for another 15 minutes without the foil.

How can I check whether the chicken is cooked through to the bone?

Measure the temperature at the thickest part of the leg, without touching the bone; it should reach 74°C.

Can I use sauerkraut instead of fresh cabbage?

Yes, use 1 kg sauerkraut, rinsed and well drained. Reduce the salt in the dish to 1/2 teaspoon.