# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon vegetable oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon sweet paprika
→ Vegetable & Fruit Base
06 - 1 small red cabbage, cored and thinly sliced (approximately 1.5 pounds)
07 - 2 medium apples, cored and sliced
08 - 1 large yellow onion, thinly sliced
09 - 2 cloves garlic, minced
→ Sweet-Sour Marinade
10 - 3 tablespoons apple cider vinegar
11 - 2 tablespoons brown sugar
12 - 1 tablespoon honey
13 - 1 teaspoon caraway seeds
14 - ¼ teaspoon ground allspice
15 - ¼ teaspoon ground cloves
16 - ½ teaspoon dried thyme
17 - ½ teaspoon salt
18 - ¼ teaspoon ground black pepper
→ Additional
19 - 100 milliliters chicken broth
20 - 2 tablespoons unsalted butter, cubed
# How To Make It:
01 - Heat the oven to 375°F (190°C).
02 - Combine sliced red cabbage, apples, onion, and garlic in a large ovenproof casserole or roasting pan.
03 - Whisk together apple cider vinegar, brown sugar, honey, caraway seeds, allspice, cloves, thyme, salt, and black pepper in a small bowl; pour evenly over the vegetable mixture and toss to coat.
04 - Pour chicken broth over the vegetables and scatter cubed butter on top.
05 - Pat chicken thighs dry and rub with vegetable oil, salt, pepper, and sweet paprika.
06 - Place the seasoned chicken thighs skin side up atop the vegetable mixture.
07 - Cover casserole tightly with foil or lid and bake for 40 minutes.
08 - Remove cover and bake uncovered for an additional 30 minutes until chicken skin is golden and crisp and vegetables are tender.
09 - Serve hot, spooning sweet-sour cabbage and apples under each chicken thigh.
