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.

Recipe Summary

20 mins
1 hr 10 mins
1 hr 30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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).

Nutrition Facts

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. Full Nutrition

Reviews (86)

Read More Reviews
105 Ratings
  • 5 star values: 74
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
OMG. my family loved this.I doubled the recipe and did not put in the cinnamin.. My family is hard to please, and all of them loved it, and my husband had two plates..You have to try it Read More
Rating: 4 stars
I love this recipe for it's simplicity. It's so easy to throw together (in one pot no less) and my guests enjoyed it with their beer. I threw in some caraway seeds to go with the German theme. Thanks Herbanspoons Read More
Rating: 5 stars
This recipe is surprisingly good! The chicken wasn't very crispy when all was said and done but I'm not surprised...I might cook it separately next time. Other than that I made the recipe almost exactly as it said including the cinnamon...the only substitution I had to make was to use apple cider vinegar instead of red wine vinegar b/c I didn't have any when the time came to prepare this. The other comment I would make about this recipe is that it took longer for me to prepare than the recipe time said. 10 minutes for the bacon 5 minutes for the apples/onions 30 minutes for the chicken (I had to fry it in 3 separate batches) 8 minutes for the cabbage to soften then another 10 minutes for the last step before the oven. That right there is just over an hour. Since I was trying to make this before my husband went to work I turned the oven up to 380 degrees and baked it for 30 minutes...maybe that's why the chicken wasn't super crispy? Anyway there's that. I'll definitely make this again the next time I receive a red cabbage head in my CSA box! Read More
Rating: 5 stars
I made this of a Oktoberfest party last year. And it was a big hit. I'll be making this recipe again this Oktoberfest. I make it the day before the party and put it in aluminum pans. Then just heat up the pans in the oven and pop them over sterno to keep them warm. The chicken and cabbage is just as good heated up. Read More
Rating: 5 stars
I would definitely make this again! I would not bread the chicken next time though. I would just season and cook as directed. Thighs have enough flavor without the breading. Read More
Rating: 5 stars
Having German heritage this recipe brought back memories of my Grandma's cooking. The chicken was tender and flavorful and the cabbage provided a sweet and sour compliment. I included some roasted red potatoes and of course some October fest beer to round out this tasty dinner. Read More
Rating: 5 stars
My wife and I followed the recipe almost exactly but made just a couple minor changes. We had a sweeter spiced red wine open already so we used that and then cut back on the brown sugar a little. We also didn't do the cinnamon (the spiced wine actually had some cinnamon in it). Everything else we did just as written here and it turned out fantastic. We would make this again in a heartbeat. Read More
Rating: 4 stars
I was a bit skeptical but I really enjoyed this recipe. It was a tiny bit on the sweet side so I might reduce the brown sugar in the future but it was fine as is and I would make it again. Read More
Rating: 5 stars
Awesome! Read More