Ingredients
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White Cabbage – 2 lb (900 g)
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Carrots – 1
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Garlic – 1 clove
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Sunflower Oil – 2 tbsp
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Salt – to taste
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Chicken Leg Quarters – 4
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Yellow Onions – 1
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Adjika Sauce – 1 tsp
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Butter – 1 oz (30 g)
Recipe
Although chicken with vegetables is dietary, if you bake it in the sleeve, the dish will become worth its weight in gold. To shift away from traditional recipes with potatoes and mushrooms, we recommend cooking chicken leg quarters on a cushion of cabbage.
This dish is suitable for both lunch and dinner. While baking, cabbage soaks in the chicken meat juice and acquires a particularly pleasant aroma.
Steps
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1
Done
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Mix adjika sauce, 1 tablespoon of sunflower oil, and pressed garlic. |
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2
Done
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Wash chicken leg quarters, remove excess fat and divide them into two parts. Rub them with the sauce and pop in the refrigerator for 30–40 minutes. |
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3
Done
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Cut onion into half rings, chop cabbage, and grate carrot on the coarse side of the grater. |
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4
Done
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Combine vegetables, season with salt, and knead with your hands. Add sunflower oil. |
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5
Done
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Put the vegetables in the sleeve, place the chicken on top, and add butter. |
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6
Done
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Bake at 390 °F for 45 minutes. Then gently cut the sleeve and pop the dish back in the oven until a golden crust forms. |
Сabbage cooked in the sleeve differs considerably from sauerkraut: it has a milder taste, it is juicier and completely non-greasy — a perfect side to chicken.
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