Servings: 4 people
- 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
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.
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