Herbed Chicken Thighs with Cider Cabbage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 teaspoon dried oregano |
3/4 teaspoon ground thyme |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon ground coriander |
8 chicken thighs (about 2 pounds), skinned |
1 teaspoon olive oil |
2 cups apple cider |
8 cups sliced red cabbage |
1 cup thinly sliced red onion, separated into rings |
2 tablespoons red wine vinegar |
1 tablespoon sugar |
Directions:
1. Combine first 5 ingredients, and rub oregano mixture over chicken. Cover and marinate in refrigerator 30 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat; add chicken thighs, and cook 5 minutes on each side or until browned. Remove chicken from skillet; keep warm. Add cider to skillet, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Remove 1/2 cup reduced cider from skillet; set aside.
3. Add cabbage and remaining ingredients to skillet; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until cabbage wilts. Return chicken thighs to skillet, nestling them into cabbage mixture; add reserved 1/2 cup reduced cider. Cover and cook over medium-low heat 30 minutes or until chicken is done.
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