Chicken Thighs with Wilted Cabbage and Apples

Deselect All

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