Herbed Chicken Thighs with Cider Cabbage
Need a gluten free and dairy free main course? Herbed Chicken Thighs with Cider Cabbage could be a great recipe to try. One serving contains 632 calories, 40g of protein, and 39g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up ground coriander, pepper, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.