Crispy chicken thighs on a bed of winter vegetables with apple

Ingredients for 2 servings:

• 2 chicken legs
• 300 g potatoes
• 300 g carrot(s)
• 300 g savoy cabbage
• 3 cloves garlic
• 1 apple, e.g. Golden Delicious
• 200 ml white wine
• 100 g crème fraîche
• 1 tbsp mustard
• 1 tbsp oil
• 1 tsp honey
• e.g. salt and pepper
• Spice mix for poultry
• n. B. Cinnamon powder
• n. B. Clove powder
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 25 minutes

Wash the chicken thighs and pat dry. Make a marinade from mustard, oil, and honey and brush the chicken thighs with it. Then season with salt, pepper, and chicken seasoning. Place in a greased casserole dish in the oven preheated to 180 degrees Celsius and bake for 25 minutes. Meanwhile, cut the potatoes and peeled carrots into 1 x 1 cm pieces. Quarter the savoy cabbage and remove the stalks, then cut into strips. Peel the garlic cloves. As a garlic lover, I use three and leave them whole; if you’re not so keen on garlic, you can of course use less and chop the cloves finely. Add the vegetables to the pan, sauté, and deglaze with the white wine. Cover and simmer for five minutes, stirring occasionally. Cut the apple into eighths, core it, and cut into bite-sized pieces. Stir the apple and crème fraîche into the vegetables. Season to taste. I also like to season it with cinnamon and clove powder. Remove the casserole dish from the oven, remove the chicken thighs, add the apple and vegetable mixture to the casserole dish, and place the chicken thighs back on top. Bake everything in the oven for another 40 minutes. 970 kcal per serving.