Oktoberfest Chicken and Red Cabbage
Description
This Oktoberfest chicken and red cabbage recipe features chicken thighs, cabbage, bacon, and apple for a sweet and sour German-inspired main dish.
Ingredients
•
4 slices bacon
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1 tablespoon bacon drippings
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1/4 cup all-purpose flour
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1/2 teaspoon kosher salt
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1/2 teaspoon smoked paprika
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2 pounds skinless chicken thighs
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1 red onion, sliced
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1 large apple, cored and sliced
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1 head red cabbage, cored and sliced
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1/2 cup red wine vinegar
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1/4 cup dry red wine
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1/4 cup brown sugar
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1/2 teaspoon ground cinnamon
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Cook bacon in a large oven-safe or cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate until cool; crumble bacon. Leave drippings in the skillet.
3
Whisk flour, 1/2 teaspoon kosher salt, and smoked paprika together in a medium bowl until evenly combined; dredge chicken thighs in flour and shake off excess.
4
Cook chicken in drippings in the skillet over medium heat until browned, about 5 minutes per side; transfer chicken to a plate.
5
Drain and discard all but 1 tablespoon drippings from the skillet. Add onion and apple; cook and stir until onion is translucent and apple softened, about 5 minutes. Stir in cabbage and bacon; season with kosher salt. Cook, stirring often, until cabbage is softened, 5 to 8 minutes.
6
Add vinegar and red wine to cabbage mixture; stir in brown sugar and cinnamon until well combined. Bring to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Place chicken thighs on cabbage in the skillet.
7
Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).