Oktoberfest Chicken and Red Cabbage

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a large, oven-safe skillet or cast-iron pan, cook the bacon over medium-high heat until crispy, about 10 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to cool; once cooled, crumble and set aside. Reserve the bacon drippings in the skillet.

Recipe View In a medium bowl, whisk together the flour, kosher salt, and smoked paprika. Dredge the chicken thighs in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

Recipe View Return the skillet with the bacon drippings to medium heat. Brown the chicken thighs in the drippings for about 5 minutes per side. Remove the chicken from the skillet and set aside.

Recipe View Drain all but 1 tablespoon of the bacon drippings from the skillet. Add the sliced red onion and apple to the skillet. Cook, stirring occasionally, until the onion is translucent and the apple is slightly softened, about 5 minutes. Add the sliced red cabbage and crumbled bacon; season with additional kosher salt to taste. Cook, stirring frequently, until the cabbage begins to soften, about 5-8 minutes.

Recipe View Pour the red wine vinegar and red wine into the skillet with the cabbage mixture. Stir in the brown sugar and cinnamon until well combined. Bring the mixture to a boil, then reduce the heat and simmer until the sauce has reduced by about half, stirring often, about 10 minutes.

Recipe View Nestle the browned chicken thighs amongst the cabbage in the skillet.

Recipe View Transfer the skillet to the preheated oven and bake until the cabbage is tender and the chicken is cooked through, approximately 40 minutes. An instant-read thermometer inserted into the thickest part of a chicken thigh should register at least 165 degrees F (74 degrees C).