Crispy Chicken Thighs with Charred Cabbage and Garlic
Ingredients
- 4chicken thighs (bone-in, skin-on)
- ½ headgreen cabbage
- 6 clovesgarlic
- 3 tablespoonolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonapple cider vinegar
- ½ cupchicken broth
Prep
- 01
Slice 0.5 head green cabbage into roughly 1-inch pieces.
- 02
Mince 6 cloves garlic.
Method
- 01
Pat chicken thighs dry with paper towels and season generously on both sides with salt, black pepper, and red pepper flakes.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place chicken thighs skin-side down and cook for 8-10 minutes until the skin is golden and crispy. Flip and cook for another 5-7 minutes until cooked through. Transfer to a plate.
- 03
Add remaining 1 tablespoon oil to the same skillet. Add the sliced cabbage and cook for 3-4 minutes, stirring occasionally, until it begins to char at the edges.
- 04
Add minced garlic and cook for 1 minute until fragrant. Pour in apple cider vinegar and chicken broth, scraping up any browned bits from the bottom.
- 05
Return chicken thighs to the skillet and simmer for 3-4 minutes until heated through and flavors meld. Taste and adjust seasoning if needed. Serve hot.
Spice Tips
The red pepper flakes add gentle warmth here. For more heat, increase them to 1/2 teaspoon or add a pinch of cayenne. For earthiness, a teaspoon of whole grain mustard stirred into the broth works beautifully.