Mains · Finnish

Cabbage and chicken tray bake

Name: Cabbage and chicken tray bake
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 1 pkg unseasoned chicken whole legs approx. 1.1 kg; 2 tsp Herbes de Provence; 1 tsp salt; 1 white cabbage approx. 1 kg; 1 tub cheddar cheese sauce 250 g; 2 garlic cloves; 2 tbsp Dijon mustard; 1 tbsp water; 1 pkg Red Desire mini plum tomatoes on the vine 250 g; 1 dl grated parmesan; 0.25 pot of fresh basil

A juicy chicken and cabbage tray bake makes the weekend just that little bit better. The cabbage wedges are brushed with a mustardy cheddar cheese sauce, and the chicken is seasoned with herbs.

Smarrig Kitchen4mo

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Take the chicken legs out to reach room temperature 30 minutes before cooking. Cut the drumstick and thigh apart at the joint. Rub the herbs and salt onto the skin.
2
Remove any damaged outer leaves from the cabbage if necessary. Cut the cabbage in half, and then cut the halves into 2 to 3 wedges.
3
Stir the cheese sauce until smooth and grate the garlic cloves into it. Add the mustard and water.
4
Rub about half of the cheese sauce onto both sides of the cabbage wedges and between the leaves. Place the wedges on a baking sheet lined with baking paper and add the chicken.
5
Roast in a 200 °C oven for 30 minutes. Remove the tray from the oven, brush the cabbage again with the sauce, and add the tomatoes.
6
Cook for another 15 minutes. Check that the chicken is fully cooked through. Continue cooking if necessary.
7
Sprinkle grated parmesan on top and scatter with fresh basil leaves.

Main courses