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Chicken Thighs With Herbs and Cider Red Cabbage
3/4 teaspoon ground thyme
3/4 teaspoon dried oregano
1/2 teaspoon ground coriander
salt and freshly ground black pepper to taste
6 skinless, bone in chicken thighs
1 tablespoon olive oil
1 medium red onion, thinly sliced
8 cups red cabbage, cored and sliced
2 tablespoons red wine vinegar
1 tablespoon sugar
3/4 cup apple cider
In a small bowl, stir together the thyme, oregano, coriander, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat the thighs with the spice rub and set aside for 30 to 60 minutes.
In a large nonstick skillet over medium-high heat, heat the oil. Add the chicken and brown on both sides. Remove from the pan and set aside.
In the 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 and 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 30 minutes. Season with salt and pepper to taste. Serve immediately.
Serves 6.
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Chicken Thighs With Herbs and Cider Red Cabbage
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chicken Thighs With Herbs and Cider Red Cabbage
3/4 teaspoon ground thyme
3/4 teaspoon dried oregano
1/2 teaspoon ground coriander
salt and freshly ground black pepper to taste
6 skinless, bone in chicken thighs
1 tablespoon olive oil
1 medium red onion, thinly sliced
8 cups red cabbage, cored and sliced
2 tablespoons red wine vinegar
1 tablespoon sugar
3/4 cup apple cider
In a small bowl, stir together the thyme, oregano, coriander, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat the thighs with the spice rub and set aside for 30 to 60 minutes.
In a large nonstick skillet over medium-high heat, heat the oil. Add the chicken and brown on both sides. Remove from the pan and set aside.
In the 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 and 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 30 minutes. Season with salt and pepper to taste. Serve immediately.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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