Herb Maple Glazed Chicken Leg With Sautéed Cabbage and Onions

Recipe By: Chef Gary Nguyen

 

Ingredients:
  • 1 ea Cabbage
  • 1 ea Red Onion
  • 2 cloves Garlic
  • 1 tablespoon Maple
  • ½ ea Lemon
Chicken
  • 2 ea Chicken Leg
  • Salt to taste
  • tablespoon teaspoon oregano
  • 1 sprig Thyme
  •  

    Instructions:
    1. Pre-heat oven to 350F
    2. Season the chicken leg with salt, oregano
    3. Bring a 10'' 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 350F
    5. Meanwhile, add chopped red onions and cabbage in the Hexclaud 12'' Wok with 1 clove of garlic, and salt. Continue cooking evenly until caramelized. 
    6. Finally, remove the chicken from the oven and check with a thermometer. The chicken will be ready once the temperature reaches 165’F.
    7. Deglazed the pan with maple syrup and a splash of lemon juice.
    8. Transfer to a plate and serve!