Chicken thighs with fried cabbage and apples

Ingredients:

• 8 chicken thighs with skin and bones (about 1 kg)
• 1/4 tsp dried thyme
• 2 tbsp. l. olive oil
• Half a small head of cabbage (red or white), finely shredded
• 1 green or red apple, thinly sliced
• 1/4 cup lightly salted chicken broth
• 2 tablespoons red wine vinegar
• 1 tbsp light brown sugar
• 0.5 cup fresh parsley leaves

Preparation:

1. Preheat oven to 230°C.
2. Sprinkle the chicken on all sides with thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Heat the olive oil in a large skillet over medium-high heat until very hot but not smoking. Add the chicken thighs, a few at a time, skin-side down, and cook, turning once, until browned on both sides, about 3 minutes per side. Reduce the heat to medium if the pan starts to brown too much. Transfer the chicken thighs to a baking sheet and roast in the oven until cooked through and no longer pink around the bone, another 10 to 12 minutes.
3. While the chicken is baking, add the cabbage, apples, 1/4 teaspoon each of salt and black pepper to the same skillet. Cook over medium heat, stirring, until the cabbage is slightly wilted, 2-3 minutes. Add the broth, vinegar, and sugar and continue cooking until the cabbage is tender, the liquid has evaporated slightly, and the sugar has dissolved, 2-3 minutes. Remove from heat and stir in the parsley leaves. Season with salt and pepper to taste.
4. Transfer the cabbage, apples, and any pan juices to a serving platter and top with the baked chicken thighs.