Chicken Thighs with Wilted Cabbage and Apples

Serve baked chicken thighs on a bed of sauteed cabbage and apples with a sprinkle of parsley for an herby finish.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4
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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

  1. Preheat the oven to 450 degrees. Season the chicken all over with the thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper.
  2. 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.
  3. 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.
  4. Transfer the cabbage and apples and any juices in the skillet to a serving platter and top with the baked chicken thighs.