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Oktoberfest Chicken and Red Cabbage
Oktoberfest Chicken and Red Cabbage
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Bake succulent chicken thighs with red cabbage, bacon, and apple in sweet & sour sauce for a festive German-inspired Oktoberfest meal.
Ingredients:
  • 4 slices bacon
  • 1 tablespoon bacon drippings
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon kosher salt
  • 0.5 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
  • 0.5 cup red wine vinegar
  • 0.25 cup dry red wine
  • 0.25 cup brown sugar
  • 0.5 teaspoon ground cinnamon
Instructions:
  • Preheat your oven to 350°F (175°C) to create the perfect cooking environment.
  • Cook bacon in a large oven-safe or cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, approximately 10 minutes. Drain cooked bacon on paper towels, then crumble when cooled, leaving the bacon drippings in the skillet.
  • Combine flour, kosher salt, and smoked paprika in a bowl. Dredge chicken thighs in the seasoned flour and cook in hot bacon fat for about 5 minutes per side until browned. Transfer chicken to a plate. Reserve 1 tablespoon of bacon grease in the pan. Sauté onion and apple until onion is translucent and apple is soft, about 5 minutes. Add red cabbage, bacon, a pinch of kosher salt, and cook until cabbage is tender, stirring occasionally, for 5 to 8 minutes.
  • In a skillet, combine red wine vinegar, red wine, brown sugar, and cinnamon. Bring the cabbage mixture to a boil and cook until the sauce is reduced by half, stirring often for about 10 minutes. Place chicken thighs on top of the cabbage in the skillet.
  • Roast in the oven until the cabbage is tender and chicken is fully cooked, approximately 40 minutes. Use a meat thermometer to confirm the thickest part of the thigh reads at least 160°F (70°C).

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