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Herb Maple Glazed Chicken Leg With Sautéed Cabbage and Onions

by Chef Gary Nguyen

Herb Maple Glazed Chicken Leg With Sautéed Cabbage and Onions

Ingredients

Preparation

Instructions:

  1. Pre-heat oven to 350°F/176°C
  2. Season the chicken leg with salt, oregano
  3. Bring a 25 cm Hexclad Pan to medium-high heat. Place the chicken leg in pan with 1 clove of garlic and 1 sprig of thyme. Sear for about 5 minutes until golden brown.
  4. Transfer to the oven for 20 mins at 350°F/176°C
  5. Meanwhile, add chopped red onions and cabbage in the Hexclad 30 cm Wok with 1 clove of garlic, and salt. Continue cooking evenly until caramelised.
  6. Finally, remove the chicken from the oven and check with a thermometer. The chicken will be ready once the temperature reaches 165°F/74°C.
  7. Deglazed the pan with maple syrup and a splash of lemon juice.
  8. Transfer to a plate and serve!