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Nutritional Information
Calories 296
Fat 7.1g
Cholesterol 113mg
Sodium 430mg
Carbohydrates 29.6g
Fiber 3.8g
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Herbed Chicken Thighs with Cider Cabbage
Ingredients
3/4 teaspoon dried oregeno (spice rack end of aisle #11)
3/4 teaspoon dried ground thyme (spice rack end of aisle #11)
1/2 teaspoon salt (aisle #11)
1/2 teaspoon ground black pepper (spice rack end of aisle #11)
1/2 teaspoon ground coriander (spice rack end of aisle #11)
8 skinless chicken thighs, about 2 pounds (meat department)
1 teaspoon olive oil (aisle #11)
2 cups apple cider (produce department)
8 cups sliced red cabbage (produce department)
1 cup thinly sliced red onion, separated into rings (produce department)
2 tablespoon red wine vinegar (aisle #6)
1 tablespoon sugar (aisle #11)
Directions
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1. Combine first 5 ingredients, and rub mixture over chicken. Cover and marinade in refrigerator 30 minutes
2. Heat oil in a large non stick skillet over medium high heat. Add chicken thighs and cook on each side 5 minutes or until browned. Remove chicken from skillet and keep warm.
3. Add cider to skillet, scraping pan to loosen brown bits. Bring to a boil; cook until reduced to 1/2 cup, about 3 minutes. Remove 1/2 cup of cider and set aside.
4. Add cabbage and remaining ingredients to skillet and bring to a boil. Cover and reduce heat to medium and cook for 5 minutes or until cabbage wilts. Return chicken to skillet, nestling them in cabbage mixture. Add reserved 1/2 cup of cider and cover and cook over medium low heat for 30 minutes or until chicken is done.
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Servings
Serves 4
Each serving = (2 chicken thighs and 1 1/2 cups of cabbage)
Time To Cook
Total Cooking time:
30 minutes marinade time.
40 minutes cooking time.
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