Herbed Chicken Thighs with Cider Cabbage

Serves : 4

Comments: This recipe was adapted from "Cooking Light".

 

Ingredients:

  • 3/4 teaspoon dried rosemary
  • salt
  • pepper
  • 8 (about 2 pounds) chicken thighs, skinned
  • 1 teaspoon olive oil
  • 2 cups apple cider
  • 2 (16 ounce) packages sliced or shredded red cabbage
  • 2 tablespoons red wine vinegar

Instructions:

Heat oil in a large nonstick skillet over medium-high heat; add chicken along with some salt and pepper 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. Salt and pepper to taste and bring to a boil; cook until reduced to about 1 cup (approximately 3 minutes). Remove 1/2 cup reduced cider from skillet and set aside.

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

Place 2 chicken thighs on top of 1/4 of cooked cabbage and serve.