Serve baked chicken thighs on a bed of sauteed cabbage and apples with a sprinkle of parsley for an herby finish.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 |
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2 pounds)
- 1/4 teaspoon dried thyme
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 small head red or green cabbage, thinly sliced
- 1 green or red apple, cored, halved and sliced
- 1/4 cup low-sodium chicken broth
- 2 tablespoons red wine vinegar
- 1 tablespoon packed light brown sugar
- 1/2 cup fresh flat-leaf parsley leaves
Instructions
- Preheat the oven to 450 degrees. Season the chicken all over with the thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Working in batches, add the chicken to the skillet, skin-side down, and cook, flipping once, until browned on both sides, about 3 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Transfer the thighs to a baking sheet and roast in the oven until no longer pink near the bone, 10 to 12 minutes more.
- While the chicken bakes, add the cabbage, apples, 1/4 teaspoon each salt and pepper to the same skillet over medium heat. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth, vinegar and sugar and continue to cook until the cabbage is tender, the liquid has reduced slightly and the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.
- Transfer the cabbage and apples and any juices in the skillet to a serving platter and top with the baked chicken thighs.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 479 |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 28 g |
| Cholesterol | 156 mg |
| Sodium | 937 mg |