Put together a meal with leftovers in the fridge and I think it turned out really good! Hope you enjoy!
Roast Chicken Thighs with Cabbage and Mustard Cream Sauce
4 chicken thighs, bone-in, skin-on
2 Tbs. olive oil + extra
½ head cabbage, chopped
1 shallot, sliced
1 Tbs. Dijon mustard
1/2 cup cream
Heat oven to 375 degrees. Coat chicken thighs with oil salt and pepper. Place cabbage, shallot, olive oil, and salt in pepper in roasting dish. Mix together. Lay chicken thighs on top skin up. Bake in oven for about 25 – 30 minutes ( turn up heat to 425 degrees if skin is not crispy enough after 20 minutes ). Pull out chicken and cabbage and carefully pour juices at bottom of dish into sauce pan. Heat over medium heat. Add mustard and cream. Season if necessary. Pour sauce over chicken and cabbage garnish with parsley.