Herbed Chicken Thighs With Cider Cabbage

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 skinless chicken thighs (about 2 pounds)
• 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

Recipe

• 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.
• 3 bring to a boil; cook until reduced to 1 cup (about 3 minutes). remove 1/2 cup reduced cider from skillet; set aside.
• 4 add cabbage and remaining ingredients to skillet; bring to a boil. cover, reduce heat to medium, and cook 5 minutes or until cabbage wilts.
• 5 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.