# What You’ll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 teaspoon sweet paprika
→ Red Cabbage
06 - 1 small red cabbage (about 1 1/4 lbs), cored and thinly sliced
07 - 1 medium apple, peeled, cored, and grated
08 - 1 medium red onion, thinly sliced
09 - 2 tablespoons brown sugar
10 - 3 tablespoons apple cider vinegar
11 - 1 tablespoon red currant jelly (optional)
12 - 1/2 cup chicken broth
13 - 1 bay leaf
14 - 1/2 teaspoon ground allspice
15 - 1/4 teaspoon ground cloves
16 - Salt and black pepper to taste
→ Garnish
17 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat the oven to 375 degrees Fahrenheit.
02 - Pat the chicken thighs dry and season both sides with salt, pepper, and sweet paprika.
03 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear for 4 to 5 minutes until golden. Flip and sear the other side for 2 minutes. Remove from the pan and set aside.
04 - Add the sliced red onion to the same pan and cook for 2 minutes until softened.
05 - Add red cabbage, grated apple, brown sugar, apple cider vinegar, optional red currant jelly, chicken broth, bay leaf, ground allspice, ground cloves, salt, and pepper. Stir thoroughly to combine.
06 - Nestle the seared chicken thighs on top of the cabbage mixture, skin-side up.
07 - Cover the pan with a lid or aluminum foil and bake in the oven for 30 minutes.
08 - Remove the cover and continue baking for an additional 20 to 25 minutes until the chicken is fully cooked and the cabbage is tender and glossy.
09 - Discard the bay leaf and sprinkle chopped fresh parsley over the dish before serving.
