Ingredients
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1/4 cup vegetable oil
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1/2 cup all-purpose flour
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1 teaspoon seasoning salt
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1 teaspoon celery seed
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8 chicken legs (about 3 pounds)
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1 medium onion, chopped
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1 (28 ounce) can chopped tomatoes
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1 teaspoon salt
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1 teaspoon sugar
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4 cups shredded cabbage
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1 cup shredded mozzarella cheese
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2 teaspoons caraway seeds
Instructions
- Heat oil in a large skillet over medium high heat.
- Mix flour, seasoned salt and celery seeds in a resealable plastic bag. Add chicken legs, a few at a time, to bag. Shake bag to coat chicken.
- Add chicken to skillet. Cook, turning occasionally, until browned, about 10 minutes. Place chicken in a medium baking dish.
- Heat oven to 350 degrees F.
- Add onion to skillet. Cook until tender, about 5 minutes. Add undrained tomatoes, caraway seeds, salt and sugar. Bring to a boil. Add cabbage; mix well. Spoon over chicken.
- Cover dish with foil. Bake until chicken is cooked through, about 45 minutes.
- Remove foil; sprinkle mozzarella over chicken. Bake until cheese is melted, about 5 minutes.