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Ingredients

• 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

Description

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