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
Directions
- 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.
