Octoberfest Chicken and Red Cabbage

I am of Dutch heritage, but Bavarian cuisine is similar – warm, hearty comfort food and there are no Bavarian restaurants in Hillsdale. So, try this yummy chicken that would make my mother proud!

Ingredients

• 4 slices bacon

• 1 tablespoon bacon dripping

• ¼ cup all-purpose flour

• ½ teaspoon kosher salt

• ½ teaspoon smoked paprika

• 2 pounds of skinless chicken thighs

• 1 red onion, sliced

• 1 large apple cored and sliced

• 1 head red cabbage, cored and sliced

• ½ cup of red wine vinegar

• ¼ cup of dry red wine

• ¼ cup of brown sugar

• ½ teaspoon of ground cinnamon

Step 1: Preheat oven to 350 degrees F (175 degrees C).

Step 2: Place bacon in a large oven-safe or cast –iron skillet and cook over medium-high heart, 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

Step 3: 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

STEP 4: 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

Step 5: Bake in preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant read thermometer inserted in the thickest part of the thigh should read 160 degrees F (70 degrees C)

Step 6: Serve chicken on the bed of cabbage mixture and enjoy!