Oktoberfest Chicken and Red Cabbage

01Method

1. 1

   Heat the oven to 175 °C (350 °F).

2. 2

   Fry the bacon in a large oven-safe or cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to cool, then crumble. Keep the drippings in the skillet.

3. 3

   In a bowl, combine the flour, salt, and smoked paprika; coat the chicken thighs in the seasoned flour and shake off any excess.

4. 4

   Brown the floured chicken in the skillet drippings over medium heat, roughly 5 minutes per side, then set aside on a plate.

5. 5

   Pour off all but 1 tablespoon of drippings. Add the onion and apple and sauté until the onion turns translucent and the apple softens, about 5 minutes. Stir in the cabbage and crumbled bacon, season with salt, and cook, stirring frequently, until the cabbage wilts, 5–8 minutes.

6. 6

   Pour in the vinegar and red wine, then stir in the brown sugar and cinnamon. Bring to a boil and cook, stirring often, until the liquid reduces by half, about 10 minutes. Nestle the chicken thighs on top of the cabbage.

7. 7

   Transfer the skillet to the oven and bake until the cabbage is tender and an instant-read thermometer inserted into the thickest part of a thigh reads at least 74 °C (165 °F), about 40 minutes.