Herbed Chicken Thighs With Cider Cabbage

Cooking Light.

• Ready In: 40 mins
• Serves: 4

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  skinless chicken thighs (about 2 pounds)
• 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

Directions

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.
3. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Remove 1/2 cup reduced cider from skillet; set aside.
4. Add cabbage and remaining ingredients to skillet; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until cabbage wilts.
5. 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.