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1 lb Bone-in Skin-on Chicken Thighs
1/2 cup very thinly sliced Red Onion
1/2 tsp Honey
1/4 cup chopped Mint
1–2 Tbsp very thinly sliced Jalapeño
2 1/2 cups very thinly sliced Red Cabbage (about ¼ head)
2 Tbsp White Wine Vinegar
3 Tbsp Olive Oil
Black Pepper
Sea Salt
⅔ cup Chicken Broth
Toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 tablespoons olive oil, 1/4 teaspoon. salt, 1/4 teaspoon pepper, and 1/4 teaspoon cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.
Add 1 tablespoon olive oil to a large, heavy-bottomed skillet/cast iron/dutch oven and heat over medium heat.
Pat the chicken thighs dry, then season generously with salt and black pepper. Place chicken skin side down in the skillet, then cover with a lid. Cook chicken for 7 minutes, then flip over, place the lid back on and cook for an additional 8-12 minutes or until the internal temperature reaches 165°.
Reduce heat to medium-low, then add the garlic and sauté for 1 minute before pouring in the chicken broth to remove any brown bits from the skillet. Serve chicken thighs with cabbage salad.
