Prep: 20 mins | Cook: 1 hr 10 mins | Total: 1 hr 30 mins | Servings: 8
A simple and pretty straightforward dish that comes together pretty quickly. Tender, juicy chicken, with bacon, red cabbage, apple, onion, and red wine. Excellent flavours and textures in a mouthful!
4 slices bacon
1 tablespoon bacon drippings
¼ cup all-purpose flour
½ teaspoon kosher salt
½ 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
½ cup red wine vinegar
¼ cup dry red wine
¼ cup brown sugar
½ teaspoon ground cinnamon
How to make Oktoberfest Chicken and Red Cabbage
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a large oven-safe or cast-iron skillet, cook the bacon over medium-high heat for about 10 minutes, hardly stirring, until evenly browned. Transfer the cooked bacon on paper towels to drain excess oil before crumbling. And leave the bacon drippings in the skillet.
Step 3: In a bowl, add the flour, kosher salt, and smoked paprika. Mix well. Dip the chicken thighs into the seasoned flour and evenly coat.
Step 4: Place the chicken thighs in the same skillet and cook for about 5 minutes on each side. Take the cooked chicken out of the skillet and onto a plate.
Step 5: Saute the onions and apples in the remaining tbsp bacon grease and cook for about 5 minutes or until the onion is translucent, and the apple has softened. Add the bacon back into the pan followed by the red cabbage. Stir and season with a pinch of kosher salt. Continue to cook for 5 to 8 minutes more or until the cabbage has softened.
Step 6: Pour over the red wine vinegar and red wine followed by the brown sugar and cinnamon. Bring the mixture to a boil and continue to cook for 10 minutes more, frequently stirring, until the sauce is decreased in half. And add the chicken on top of the cabbage.
Step 7: Place in the preheated oven and bake for about 40 minutes or until the cabbage is soft and the chicken is cooked through. Or when an instant-read thermometer registered 160 degrees F or 70 degrees C.
Per Serving: 271 calories; protein 22.5g 45% DV; carbohydrates 23.9g 8% DV; fat 9.2g 14% DV; cholesterol 72.4mg 24% DV; sodium 292.2mg 12% DV.
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