食谱：炖鸡肉和卷心菜

可供两人食用

原料：

• 2份鸡腿肉
• 350克（1/4个）卷心菜
• 25克葡萄干
• 4汤匙陈年红酒醋
• 4汤匙白葡萄酒
• 2汤匙糖
• 1片月桂叶
• 半瓣蒜
• 盐和胡椒粉适量
• 欧芹（适量）

指示：

1. Remove the skin from the chicken thighs and season with salt and pepper. Set aside. Cut cabbage into 1.5 cm wide pieces. Garlic is finely chopped.
2. Put cabbage in a pot. Sprinkle garlic and raisins to make it even. Put the chicken thighs and bay leaf on top of it and lightly salt and pepper. Add sugar, red wine vinegar and white wine.
3. Cook on low heat until the chicken thighs are thoroughly cooked. Add water when it seems to burn along the way.
4. Spread chicken skin in a cold pan (no oil) and bake over low heat until crisp. Take out, remove any excess oil and cut thinly.
5. Plate the cooked chicken thighs and s erve with cabbage and raisins. Put crisp chicken skins from 4 on top.撒上with chopped parsley.

笔记：

For a nice lunch, enjoy it with a baguettes and champagne. Dried cranberries or prunes can also be used instead of raisins.

Asaya醋的食谱： https://www.asayafoods.com