Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chicken Thighs with Wilted Cabbage and Apples
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 482
- Total Fat
- 45 g
- Saturated Fat
- 11 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 39 g
- Cholesterol
- 223 mg
- Sodium
- 992 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 482
- Total Fat
- 45 g
- Saturated Fat
- 11 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 39 g
- Cholesterol
- 223 mg
- Sodium
- 992 mg
Ingredients
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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.
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