Herbed Chicken Thighs with Cider Cabbage

Ingredients

• 2 cups apple cider 
• 0.5 teaspoon pepper black
• 2 pounds chicken thighs 
• 0.5 teaspoon ground coriander 
• 0.8 teaspoon ground thyme 
• 1 teaspoon olive oil 
• 0.8 teaspoon oregano dried
• 8 cups cabbage red sliced
• 1 cup onion red separated thinly sliced
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 1 tablespoon sugar 

Equipment

• frying pan

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.
3. Remove chicken from skillet; keep warm.
4. Add cider to skillet, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1 cup (about 3 minutes).
5. Remove 1/2 cup reduced cider from skillet; set aside.
6. 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.