Gorgonzola Chicken Thighs w/ Braised Red Cabbage
recipe by Sharon Sanders
Serves 4 to 6

1/3 cup (2 1/2 ounces) Gorgonzola cheese
6 tablespoons plain dry bread crumbs, divided
1 teaspoon ground black pepper
2 to 2 1/2 pounds skinless, boneless chicken thighs
Extra-virgin olive oil
1/4 teaspoon salt

For the Cabbage:
2 tablespoons extra-virgin olive oil
1 red onion, halved, cut into thick slices
1 small head red cabbage, cored and cut into thick slices
1/2 cup dry red wine
2 tablespoons red or white wine vinegar
1 tablespoon sugar
1 teaspoon salt

To prepare the chicken: Preheat the oven to 400°F. In a small bowl, mash and mix the cheese, 2 tablespoons bread crumbs, and pepper with a fork. Lay the thighs, smooth side down, on a work surface. Crumble on the cheese mixture, then press to flatten. Roll up the chicken thighs and secure with a sturdy pointed toothpick. Spray all sides of the chicken bundles with olive oil. Spread 2 tablespoons bread crumbs and the salt on a sheet of waxed paper. Dip the thighs into the crumbs to lightly coat all sides. Shake off excess. Set on a large baking sheet. Mist all sides with oil. Bake for 18 to 20 minutes, or until golden.

To prepare the cabbage: While the chicken is baking, heat the oil in a Dutch oven over medium-high heat. Add the onion. Stir. Cover and cook for 5 minutes, or until soft. Add the cabbage, wine, vinegar, sugar, and salt. Bring to a boil. Reduce the heat so the mixture simmers. Cook, stirring occasionally, for 8 to 10 minutes, or until the cabbage is crisp-cooked and glazed.