Instructions: Mix flour and paprika. Coat chicken thighs with flour mixture. In a 12-inch skillet melt margarine. Add chicken and potatoes. Cook chicken thighs about 4 minutes on each side or until chicken is lightly browned. Add cabbage to skillet, placing cabbage around chicken pieces.

Pour apple juice over; sprinkle with caraway, salt, and pepper. Bring to boiling. Reduce heat and simmer, covered, about 2() minutes or until chicken is tender and no pink remains. Sprinkle with Swiss cheese and serve.

Makes 4 servings. Microwave Directions: Coat chicken thighs as directed above. Omit margarine or butter. In a 12x71/2x2-microwave-safe baking dish place the coated chicken thighs. Add potatoes and cabbage. Pour apple juice over cabbage layer; sprinkle caraway, salt, and pepper over all. Micro-cook, covered, at 100% power (high) for 15 to 17 minutes or until chicken and potatoes are tender, giving dish a half-turn twice.

Sprinkle with Swiss cheese and serve.

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