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Herbed Chicken Thighs with Cider Cabbage

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.