- 6 tablespoons extra virgin olive oil (EVOO), plus more for drizzling, divided
- 8 pieces bone-in, skin-on chicken (4 legs and 1 whole breast, quartered or 4 thighs)
- Salt and freshly ground black pepper
- 1/2 head medium red cabbage, shredded
- 1 large red onion, quartered and thinly sliced
- 3/4 cup white balsamic vinegar or white wine vinegar
- 1/4 cup sugar
- 2 bay leaves
- 6 peppercorns
- 2 cloves
- 1/2 cup Dijon mustard
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons dried marjoram or oregano
- 2 sprigs rosemary, leaves stripped and finely chopped
- 1 cup dry white wine
- 2 cups hot pickled vegetable salad, such as giardiniera salad
- Crusty bread
Heat a large cast iron skillet over medium-high to high heat. Pre-heat the oven to 400°F.
Season the chicken with salt and lots of black pepper, to taste. Add 2 tablespoons EVOO to the hot skillet and brown the chicken, skin-side down, for 3-4 minutes. Turn the chicken over and brown on the other side, about 3-4 minutes.
While chicken browns, combine the cabbage and onion in a salad bowl. Put the vinegar, sugar, 1 teaspoon salt, bay leaves, peppercorns and cloves in a medium size pot over medium heat. Bring to a boil, then turn the heat down to a simmer and reduce the liquid by half, about 5-6 minutes. Strain and pour over the cabbage mixture. Drizzle with the remaining 4 tablespoons EVOO and toss to coat.
Mix together the mustard, red pepper, marjoram and rosemary leaves in a small bowl. Spread the mustard mixture over the skin-side of the chicken. Arrange the chicken pieces in a roasting pan and pour in the wine. Drizzle EVOO over the chicken and transfer to the pan to the oven. Roast the chicken for 12-15 minutes.
Arrange the chicken on serving plates with the cabbage slaw and the hot vegetables alongside. Spoon the pan drippings over the top of the chicken and pass crusty bread at table.