Herbed Chicken Thighs with Cider Cabbage

Cooking Light
4 servings (serving size: 2 chicken thighs and 1 1/2 cups cabbage mixture)


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3/4 teaspoon dried oregano
3/4 teaspoon ground thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
8 chicken thighs (about 2 pounds), skinned
1 teaspoon olive oil
2 cups apple cider
8 cups sliced red cabbage
1 cup thinly sliced red onion, separated into rings
2 tablespoons red wine vinegar
1 tablespoon sugar


Combine first 5 ingredients, and rub oregano mixture over chicken. Cover and marinate in refrigerator 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat; add chicken thighs, and cook 5 minutes on each side or until browned. Remove chicken from skillet; keep warm. Add cider to skillet, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Remove 1/2 cup reduced cider from skillet; set aside.

Add cabbage and remaining ingredients to skillet; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until cabbage wilts. Return chicken thighs to skillet, nestling them into cabbage mixture; add reserved 1/2 cup reduced cider. Cover and cook over medium-low heat 30 minutes or until chicken is done.

Created date

October 1998

Nutritional Information

Calories 296
Caloriesfromfat 22 %
Fat 7.1 g
Satfat 1.6 g
Monofat 2.6 g
Polyfat 1.7 g
Protein 29.2 g
Carbohydrate 29.6 g
Fiber 3.8 g
Cholesterol 113 mg
Iron 3.3 mg
Sodium 430 mg
Calcium 115 mg