Apple Cider Braised Chicken with Herbs

• Gluten free

• Meat

  • 2 lbs Chicken thighs, boneless skinless

• Produce

  • 1 lb Cabbage
  • 2 Carrots
  • 1/2 tsp Coriander, dried ground
  • 2 tsp Oregano, fresh
  • 1 Red onion, medium
  • 2 tsp Thyme, fresh

• Baking & Spices

  • 1 Salt and pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Red wine vinegar

• Drinks

  • 2 cups Apple cider, good-quality

• Dairy

  • 1 tbsp Oil or butter

Found on chefintheburbs.com

Description

Ingredients

• 2 pounds boneless skinless chicken thighs
• Salt and pepper
• 2 teaspoons fresh oregano, minced
• 2 teaspoons fresh thyme
• ½ teaspoon dried ground coriander
• 1 tablespoon oil or butter
• 1 medium red onion, slivered (see video in the post if you would like an example)
• 2 carrots, julienned or cut into thin batons or coins
• 1 pound cabbage, thinly sliced (remove core if necessary)
• 2 cups good quality apple cider
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar

Directions

• Season chicken liberally with salt and pepper, then oregano, thyme, and coriander.
• Heat oil in a 12” skillet over medium high. Nonstick, stainless, cast iron whatever is fine.
• Brown chicken on both sides and then remove and set aside.
• If there’s not enough fat in the pan, feel free to add a little more then sauté the onion and carrots for about five minutes over medium high. If fond starts to get too brown, reduce heat.
• Add cabbage and sauté for two minutes or so just to toss around with vegetables and fat.
• Remove veggies from pan and set aside with chicken.
• Add cider to skillet, scrape up any fond and bring to a boil. Simmer until reduced by half, about 10 minutes.
• If using boneless skinless thighs, add the vinegar and sugar to the reduced apple cider, and the chicken should be almost cooked through so return them to the pan, pour the vegetables over, cover and simmer just for a couple minutes until chicken is cooked then stir it all together.
• If using bone in or chicken still needs substantial cooking, return just the chicken to the pan with cider, reduce heat and simmer until cooked through, adding additional liquid if necessary. Add vinegar and sugar to sauce and stir in thoroughly. Return veggies to pan with chicken and cook a couple minutes to heat through and stir together.