ONE PAN CRISPY CHICKEN THIGHS WITH BRAISED CABBAGE, MUSHROOMS, AND PEPPERS

Casseroles|Chicken|Ciao Bella|Gluten-free

Ingredients

3 tablespoons olive oil

3-3 ½ pounds chicken thighs, bone-in and skin-on

2-3 teaspoons salt, divided

2-3 teaspoons black pepper, divided

3 teaspoons Dish off the Block Ciao Bella Italian Spice Blend, divided

1 large onion, sliced into ½” thick wedges

8 ounces cremini mushrooms, sliced

2 ½-3 pounds Napa cabbage, chopped into 2” pieces

12 ounces cured/cooked chorizo sausage, crumbled

1 large red bell pepper, cut into ½” strips

1 ½ tablespoons grainy mustard

2 tablespoons apple cider vinegar

2 tablespoons sugar (or honey)

2 tablespoons fresh parsley, chopped

Instructions

Preheat the oven to 350 degrees. Heat the oil in a large deep skillet over medium high heat.

Season the chicken thighs liberally on both sides with 1-1 ½ teaspoons each of the salt and black pepper and 2 teaspoons of the Ciao Bella Italian seasoning. Place the thighs in the hot oil, skin-side-down. Sear on the skin side until golden brown and crispy, about 4-5 minutes. Flip and cook for another 4-5 minutes on the other side. Remove to a plate and set aside.

Add the onions and mushrooms to the pan drippings and cook, stirring occasionally, until soft and fragrant, about 2-3 minutes. Add the cabbage, stir to combine, and cover the pan. Cook for 3-4 minutes until the cabbage begins to wilt.

Open the pan and add the crumbled chorizo. Cook, stirring occasionally, for 2-3 minutes more until the chorizo is fragrant.

Add 1 teaspoon each of the remaining salt, black pepper, and Ciao Bella Italian seasoning and stir to combine. Add the red peppers, mustard, vinegar, and sugar to the pan. Stir to fully combine and cook for another 2-3 minutes.

Add the chicken thighs back to the pan, skin-side-up, on top of the cabbage mixture. Place the pan in the oven and cook for 25-35 minutes until the chicken is cooked through and 165 degrees in the center.

Garnish the pan with the parsley. Serve the thighs over mashed potatoes or rice with lots of that amazing cabbage ‘gravy’. DEVOUR!!