Cider Glazed Chicken and Cabbage
Elevate your weeknight dinner with this delectable Cider Glazed Chicken and Cabbage recipe—an irresistible combination of tender, golden-browned chicken thighs and sweet, tangy caramelized cabbage. This one-pan dish features a perfect balance of flavors, with apple cider, honey, Dijon mustard, and fresh thyme creating a luscious glaze that marries beautifully with the savory chicken and buttery cabbage. Ready in under an hour, it’s a rustic yet refined meal that’s as easy to prepare as it is impressive on the table. Whether you're seeking a cozy comfort food favorite or a healthier alternative to heavier dishes, this recipe delivers in every way. Pair it with crusty bread or creamy mashed potatoes to soak up every drop of the richly flavored sauce! Perfect for family dinners or casual entertaining, this dish is sure to wow your taste buds.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 medium head green cabbage, thinly sliced
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 2 teaspoons fresh thyme leaves
- 2 tablespoons unsalted butter
Instructions
Pat the chicken thighs dry with paper towels. Season them on both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for 6-8 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for another 4-5 minutes. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onion and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Add the sliced cabbage to the skillet and season with the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook for 8-10 minutes, stirring frequently, until the cabbage begins to caramelize and soften.
Stir in the apple cider, apple cider vinegar, honey, dijon mustard, and fresh thyme leaves. Bring the mixture to a gentle simmer and nestle the browned chicken thighs into the cabbage, skin-side up.
Reduce the heat to low, cover the skillet with a lid, and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the lid and increase the heat to medium. Cook for another 5 minutes to allow the sauce to reduce and thicken slightly.
Add the butter to the skillet and stir it into the sauce until melted and glossy.
Serve the chicken thighs on a bed of the glazed cabbage, spooning the sauce over the top for extra flavor.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 21.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
