RECIPE: Simmered Chicken and Cabbage - Kokoro Care PackagesAmazonAmerican ExpressApple PayDiners ClubDiscoverMeta PayGoogle PayMastercardPayPalShop PayVenmoVisa

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. 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. Cook on low heat until the chicken thighs are thoroughly cooked. Add water when it seems to burn along the way. 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. Plate the cooked chicken thighs and serve with cabbage and raisins. Put crisp chicken skins from 4 on top. Sprinkle with chopped parsley.