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Chix Thighs with Red Cabbage

Chicken Thighs with Red Cabbage

First you pan-sear the chicken to crisp up the skin, then braise it nestled in a pan full of red cabbage and red onion, red wine vinegar, with a pinch of sugar, along with the apple cider.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken
Servings: 4 people
Calories: 236kcal

Equipment

  • Large sauté pan with cover

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp thyme
  • 1 tbsp dried oregano
  • 1 tbsp ground coriander
  • Salt and black pepper to taste
  • 4 bone-in chicken thighs
  • 1 medium red onion thinly sliced
  • 1 small head of red cabbage cored and sliced (about 8 cups)
  • 2 tbsp red wine vinegar
  • 1 tbsp sugar
  • 1 cup apple cider

Instructions

  • In a large nonstick skillet over medium-high heat, heat the oil.
  • Season chicken with the thyme, oregano, coriander, and salt & pepper
  • Add the chicken and brown on both sides, about 5 minutes
  • Remove chicken from the pan and set aside.
  • In the same skillet, bring the onion, cabbage, vinegar and sugar to a boil.
  • Cover, reduce the heat to medium and cook until the cabbage begins to wilt, about 5 minutes.
  • Stir in the cider.
  • Place the chicken on top of the cabbage mixture.
  • Cover, reduce the heat to medium-low and simmer until the chicken is tender and cooked through, about 25-30 minutes.
  • Internal temperature of the chicken should be 165 degrees
  • Serve with creamy polenta or mashed potatoes.

Video

Nutrition

Serving: 1thigh | Calories: 236kcal | Carbohydrates: 11g | Protein: 30g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 118mg | Sodium: 327mg | Potassium: 505.2mg | Fiber: 3g | Sugar: 14.1g | Vitamin A: 1313.6IU | Vitamin C: 62.1mg | Calcium: 69.3mg | Iron: 2.3mg
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