Prep: 20 mins | Cook: 1 hr. 10 mins | Total: 1 hr. 30 mins | Servings: 8 | Yield: 8 servings
I love how the red cabbage, chicken, wine, and the rest of the ingredients perfectly blend! This is probably one of the easiest recipes that I have ever tried. The juiciness of the chicken in this dish is superb!
4 slices bacon
1 tablespoon bacon drippings
¼ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon smoked paprika
2 pounds skinless chicken thighs
1 red onion, sliced
1 large apple, cored and sliced
1 head red cabbage, cored and sliced
½ cup red wine vinegar
¼ cup dry red wine
¼ cup brown sugar
½ teaspoon ground cinnamon
Step 1: Prepare the oven and preheat 175 degrees C or 350 degrees F.
Step 2: Place a cast-iron skillet on the stove and turn the heat to medium-high.
Step 3: Add the bacon and cook for 10 minutes or until greasy and crispy.
Step 4: Remove the cooked bacon on a plate lined with paper towels to cool at room temperature.
Step 5: Crumble the cooled bacon.
Step 6: In a small mixing bowl, add the flour, smoked paprika, kosher, and salt. Whisk until well mixed.
Step 7: Add the chicken thighs into the flour mixture and coat each evenly.
Step 8: Add the coated chicken into the skillet and cook for 5 minutes on each side. Place the cooked chicken on a clean
plate. Discard of the bacon grease and leave about 1 tablespoon in the skillet.
Step 9: Add the apple and onion. Cook for about 5 minutes or until the apple is soft and the onion is translucent. Add the crumbled bacon and red cabbage. Season with salt and cook for another 5 minutes or until the cabbage is soft.
Step 10: Pour in red wine, wine vinegar, cinnamon, and brown sugar. Bring the mixture to a boil for about 10 minutes, then place the chicken thighs over the cabbage.
Step 11: Place inside the preheated oven and bake for 40 minutes.
Step 12: Remove from the oven. Serve and enjoy!
Per Serving: 271.2 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.
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