- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 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 medium red cabbage, shredded
- 1 large red onion, quartered and thinly sliced
- 3/4 cup white balsamic 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 finely chopped
- 1 cup dry white wine
- 2 cups hot pickled vegetable salad (recommended: Giardiniera)
- Crusty bread
Heat a large cast iron skillet over medium-high to high heat. Heat the oven to 400 degrees F.
Season the chicken with salt and lots of black pepper, to taste. Add 2 tablespoons of extra-virgin olive oil, to the hot skillet and brown the chicken, skin side down, 3 to 4 minutes. Turn the chicken over and brown on the other side, about 3 to 4 minutes.
While chicken browns, combine the cabbage and onions in salad bowl. Put the vinegar, sugar, a teaspoon of salt, bay leaves, peppercorns and cloves in a medium pot over medium heat. Bring to a boil, then turn the heat down to a simmer and reduce the liquid by half, about 5 to 6 minutes. Strain and pour over the cabbage mixture. Drizzle with 1/4 cup of extra-virgin olive oil 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 1 cup of wine. Drizzle extra-virgin olive oil over chicken and transfer to the pan to the oven. Roast the chicken for 12 to 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.