oktoberfest chicken and red cabbage

Ingredients

• Servings: 8
• 4 slices bacon
• 1 tablespoon bacon drippings
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 2 pounds skinless chicken thighs
• 1 red onion, sliced
• 1 large apple, cored and sliced
• 1 head red cabbage, cored and sliced
• 1/2 cup red vinegar
• 1/4 cup dry red
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• 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.
• pour red vinegar and red 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.
• 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).