# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon vegetable oil
→ Sweet-Sour Red Cabbage
05 - 1 small head red cabbage (about 24.7 oz), cored and thinly sliced
06 - 1 large Granny Smith apple, peeled, cored, and sliced
07 - 1 medium red onion, thinly sliced
08 - 2 tablespoons brown sugar
09 - 3 tablespoons apple cider vinegar
10 - ¼ cup chicken stock
11 - 1 teaspoon caraway seeds
12 - ½ teaspoon ground allspice
13 - 1 bay leaf
14 - 1 teaspoon salt
15 - ¼ teaspoon freshly ground black pepper
→ Garnish
16 - Chopped fresh parsley (optional)
# How To Make It:
01 - Preheat the oven to 375°F.
02 - Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
03 - Heat vegetable oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear chicken skin side down for 4 to 5 minutes until golden, flip and cook 2 more minutes. Remove and set aside.
04 - Add sliced red onion to the same pan and sauté for 2 minutes until slightly softened.
05 - Add cabbage, apple, brown sugar, apple cider vinegar, chicken stock, caraway seeds, allspice, bay leaf, salt, and pepper to the pan. Stir well, scraping browned bits from the bottom. Cook, stirring occasionally, for 5 to 6 minutes until cabbage softens slightly.
06 - Nestle the seared chicken thighs skin side up into the cabbage mixture.
07 - Transfer the skillet uncovered to the oven and bake for 55 to 60 minutes until chicken reaches 165°F internally and cabbage is tender.
08 - Remove the bay leaf. Garnish with chopped parsley if desired before serving.
