Seriously tasty and well worth the time and effort – a dish for a cold snap, full of wintery flavours and scents. And so adaptable to any meat really.
1 tbsp olive oil / 1 kg chicken – I used breasts skin on but legs or thighs would work / 1 large brown onion sliced / 2 cloves of garlic sliced / 1 red cabbage sliced / 3 tbsp balsamic vinegar / 1 tbsp dark brown sugar / 1 tsp all spice / Zest and juice of 1 orange / 300 ml chicken stock / 250 ml red wine / fresh chopped flat leaf parsley
- Preheat oven to 200c fan 180c
- Heat the oil in a large casserole dish. Add the onion and garlic. Cover with lid and cook gently for 10 minutes. Stir in the cabbage, balsamic vinegar, sugar and all spice. Cook for a further 5 minutes.
- Pour over the orange juice and zest, red wine and stock and bring to the boil. Cover with lid and transfer to the oven for 1 hour and ten minutes.
- After an hour pan fry the chicken skin side down til it is coloured.
- When red cabbage mixture is ready, remove from oven, take lid off and nestle your chicken pieces in the cabbage. Reduce oven to 180 c / 160c fan, then pop casserole back in the oven uncovered for 30 minutes til the chicken is golden and cooked through.
- Remove from the oven and scatter the parsley over the dish – serve with creamy mashed potatoes, or dauphinoise potatoes. Drizzle any spare juices over the potatoes. Fabulous!