Ingredients1 h 30 m servings 287 cals
- 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).
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 287 calories; 11 g fat; 23.9 g carbohydrates; 22.5 g protein; 74 mg cholesterol; 295 mg sodium. Full nutrition
ReviewsRead all reviews 16
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....
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
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 al...
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.
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 l...
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.
I made this as written and included the optional cinnamon. It was east to put together and was delicious. What a way to close out the month of October. Thanks for sharing.