Braised Chicken Legs with Potatoes and Cabbage

Cooking method

1. Step 1:

   

   How do you braise chicken legs with potatoes and cabbage in a Dutch oven? First, prep your ingredients — rinse and dry the vegetables, and peel the potatoes, carrots, and onion. Rinse the chicken legs in cold water and be sure to pat them dry with paper towels.

2. Step 2:

   

   Cut each chicken leg into 3 pieces. You can cut them into fewer or more pieces if you prefer.

3. Step 3:

   

   Heat the vegetable oil in the Dutch oven, add the chicken, and fry over high heat for about 10 minutes. Watch the meat rather than the clock — it should take on a light crust and change color.

4. Step 4:

   

   While the chicken fries, dice the onion into small pieces.

5. Step 5:

   

   Grate the carrot on the coarse side of a box grater.

6. Step 6:

   

   Sprinkle the fried chicken with salt and seasonings.

7. Step 7:

   

   Add the carrot and onion to the chicken and stir. Keep frying for another 5 minutes.

8. Step 8:

   

   While the chicken cooks, cut the potatoes into large cubes.

9. Step 9:

   

   Add the cubed potatoes to the chicken and season with salt. I also added a bit more dry seasoning to make the potatoes more fragrant — a store-bought vegetable seasoning blend works well here.

10. Step 10:

    

    Stir the potatoes and chicken together and cook for about 5 minutes.

11. Step 11:

    

    While the dish stews, cut the cabbage into large chunks.

12. Step 12:

    

    Add the chopped cabbage to the Dutch oven with everything else.

13. Step 13:

    

    Dilute the tomato paste with water to whatever consistency you like.

14. Step 14:

    

    Pour the diluted tomato paste over the cabbage and drop a bay leaf into the pot.

15. Step 15:

    

    Cover the Dutch oven, reduce the heat to low, and simmer the cabbage, potatoes, and chicken for about 30 minutes. The exact time depends on your stove, how finely everything is cut, and your cookware.

16. Step 16:

    

    Rinse the fresh herbs and shake off the water, then chop them finely.

17. Step 17:

    

    After 30 minutes, lift the lid and gently stir the top layer of the stew with a spoon.

18. Step 18:

    

    Add the chopped herbs to the pot, stir, cover again, and simmer for a couple more minutes, then turn off the heat.

19. Step 19:

    

    Serve the braised cabbage, potatoes, and chicken hot. Enjoy!