Oktoberfest Chicken and Red Cabbage recipe

Name: Oktoberfest Chicken and Red Cabbage
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: ¼ cup all-purpose flour; ½ teaspoon kosher salt; 4 slices bacon; ¼ cup brown sugar; ½ teaspoon ground cinnamon (Optional); ½ cup red wine vinegar; ¼ cup dry red wine; 1 red onion, sliced; 2 pounds skinless chicken thighs; 1 tablespoon bacon drippings; ½ teaspoon smoked paprika; 1 large apple, cored and sliced; 1 head red cabbage, cored and sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble bacon; leave bacon drippings in the skillet.

Step 3

Whisk flour, kosher salt, and smoked paprika together in a bowl. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes.

Step 4

Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet.

Step 5

Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).