Oktoberfest Chicken and Red Cabbage

Oktoberfest Chicken and Red Cabbage

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HerbanSpoons 23

"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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1 h 30 m servings 287 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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).



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

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....

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...

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...

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

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 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...

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