Oktoberfest Chicken and Red Cabbage Recipe - Allrecipes.com
Oktoberfest Chicken and Red Cabbage Recipe
  • READY IN hrs

Oktoberfest Chicken and Red Cabbage

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  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.
  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.
  5. 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).
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Reviews More Reviews

Aug 14, 2012

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

 
Sep 26, 2012

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

 

12 Ratings

Oct 21, 2012

Awesome!

 
Sep 30, 2012

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.

 
Nov 21, 2013

Yum!

 
Oct 22, 2013

Just made the red cabbage and it was hearty and delicious.

 
Oct 14, 2013

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.

 
Apr 24, 2013

My family absolutely loved this. We had to keep them from piling their plates full! I used diced turkey breast (what I had leftover), dredged it with the flour mixture and fried briefly till a crispy texture. Also threw in some thinly sliced carrots and used cooking sherry, balsamic vinegar and Merlot because that's what I had. Will definitely make this again!

 

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Nutrition

  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 22.5 g
  • 45%
  • Sodium
  • 295 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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