It might seem strange to cook chicken in a skillet without any oil, but fear not, the fat from the skin renders out and coats the pan. Once the cabbage and apple are in the skillet, the chicken thighs cook on top, making sure everything has a generous dose of chicken fat. At the end, you’ll stir in apple cider, ensuring this doesn’t taste too rich. If you don’t have a cast-iron skillet, use an equivalent-sized ovenproof skillet. Serve with a dry, hard cider (look for one from France or New England), or a crisp white wine.
8 bone-in, skin-on chicken thighs (about 3 lb.)
2½ teaspoons kosher salt, divided
1¼ teaspoons black pepper, divided
½ head green cabbage, shredded (about 8 cups)
1 tablespoon fresh thyme leaves
½ cup apple cider
1 sweet-tart apple, such as Pink Lady, cored and sliced
2 tablespoons apple cider vinegar
1 tablespoon unsalted butter
3 tablespoons torn fresh parsley
Sat fat 10g
How to Make It
Preheat oven to 450°F.
Heat a large cast-iron skillet over medium-high. Season chicken with 1½ ￼teaspoons salt and ½ teaspoon pepper. Cook chicken, skin side down, until browned and crispy, 5 to 7 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.
Add cabbage and thyme to skillet and cook, tossing, until cabbage starts to wilt, about 3 minutes.
Stir in apple cider and place chicken, skin side up, over cabbage mixture; scatter apple around chicken.
Transfer skillet to oven and cook until chicken is cooked through, 10 to 15 minutes. Remove from oven and transfer chicken to a plate. Add vinegar, butter, and remaining 1 teaspoon salt and ¾￼ teaspoon pepper to cabbage mixture and toss until butter melts. Serve cabbage mixture with chicken, topped with parsley.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.