Herbed Chicken Thighs With Cider Cabbage

• 3/4 teaspoon dried oregano
• 3/4 teaspoon ground thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground coriander
• 8 skinless chicken thighs (about 2 pounds)
• 1 teaspoon olive oil
• 2 cups apple cider
• 8 cups sliced red cabbage
• 1 cup thinly sliced red onion, separated into rings
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar

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. Remove chicken from skillet; keep warm. Add cider to skillet, scraping pan to loosen browned bits.
3. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Remove 1/2 cup reduced cider from skillet; set aside.
4. Add cabbage and remaining ingredients to skillet; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until cabbage wilts.
5. 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.

oregano, ground thyme, salt, black pepper, ground coriander, chicken, olive oil, apple cider, red cabbage, red onion, red wine vinegar, sugar

Taken from www.food.com/recipe/herbed-chicken-thighs-with-cider-cabbage-296394 (may not work)