Cider-Dijon Chicken with Cabbage and Apples

Servings: 4 · Prep: 20 min · Cook: 50 min · Total: 75 min

Ingredients

• 3 pounds Bone-in, skin-on chicken thighs
• 1 1/2 pounds Fresh green cabbage
• 2 each Granny Smith apples
• 1 each Yellow onion
• 1 1/2 cups Apple cider
• 3 tablespoons Dijon mustard
• 3 tablespoons Olive oil
• 1 1/2 teaspoons Fine salt
• 1/2 teaspoon Ground black pepper
• 1 teaspoon Dried thyme

Equipment

Whisk; Spatula; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Tongs; Paper towels; Baking sheets; Bowl; food thermometer; whisk; spatula; measuring cups; measuring spoons; knife; cutting board; tongs; paper towels; baking sheets; bowl

Steps

1. Heat the oven and prepare the vegetables. Wash your hands and heat the oven to 425°F, with racks in the upper and lower thirds. Remove damaged outer cabbage leaves. Rinse and dry the cabbage and apples; peel, rinse, and dry the onion. Cut the cabbage through the core into 8 wedges, leaving enough core attached to hold each wedge together. Cut the onion into 8 wedges. Leave the apples whole until later.
   • 1 1/2 pounds green cabbage
   • 2 Each granny smith apple
   • 1 Each yellow onion
2. Mix the cider-Dijon sauce. Whisk together the apple cider, Dijon mustard, and thyme in a small bowl.
   • 1 1/2 cups apple cider
   • 3 tablespoons dijon mustard
   • 1 teaspoon thyme
3. Season and arrange the vegetables. Divide the cabbage and onion evenly between the baking sheets. Drizzle with the 2 tablespoons olive oil allocated to the vegetables, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn gently to coat and arrange the cabbage with a cut side down.
   • 1 1/2 pounds green cabbage
   • 1 Each yellow onion
   • 2 tablespoons olive oil
   • 1/2 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
4. Season and arrange the chicken. Pat the chicken dry with paper towels; do not rinse it. Rub with the remaining 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange 4 thighs skin-side up on each sheet, between—not on top of—the vegetables. Leave space between the pieces for browning. Wash your hands and clean any surfaces and utensils that touched raw chicken.
   • 8 Each chicken thighs
   • 1 tablespoon olive oil
   • 1 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper

   Wash hands and clean any surfaces and utensils that contact raw chicken.

5. Begin roasting and cut the apples. Roast for 25 minutes, switching the sheets between racks and rotating them front to back after 15 minutes. Meanwhile, core the apples and cut each into 8 thick wedges, leaving the skins attached.
   • 2 Each granny smith apple
6. Turn the vegetables and add the apples and sauce. Remove the sheets from the oven and gently turn the cabbage onto its other cut side with a wide spatula. Turn the onion wedges and divide the apple wedges evenly between the sheets. Whisk the cider mixture again and pour half into each sheet, directing it around the chicken rather than over the skin.
   • 2 Each granny smith apple
7. Finish roasting and check doneness. Return the sheets to the oven and roast for another 20–25 minutes, switching their positions halfway through. The cabbage should be tender when pierced through its thickest part, the apples should be tender but still hold their shape, and the chicken skin should be browned. Check each thigh with a food thermometer inserted into the thickest part without touching bone: it must reach at least 165°F; thighs are especially tender at 175–185°F. Remove finished pieces with clean utensils if others need more time.

   Check each thigh in the thickest part without touching bone; it must reach at least 165°F. Use clean utensils for finished pieces.

8. Rest and serve. Rest the chicken for 5 minutes. Gently stir the pan juices to loosen the browned bits. Divide the chicken, cabbage, apples, and onion among four plates, and spoon the pan juices evenly among all four portions.

https://plumtally.com/recipes/cider-dijon-chicken-with-cabbage-and-apples-rpevftp74jlm