Description
I adore Bavarian cuisine! And since there’s no good German food here (while I lived in San Francisco, my husband and I ate at wonderful German/Hungarian restaurants there), I have to make my own…This recipe is crazy simple.
Ingredients
- 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 (Optional)
Instructions
- 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 wine vinegar and red wine 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).
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 8