Oktoberfest Chicken and Red Cabbage Recipe

Introduction

Oktoberfest Chicken and Red Cabbage is a hearty, flavorful dish that perfectly captures the essence of traditional German cooking. Combining tender chicken thighs with sweet and tangy red cabbage, apples, and smoky bacon, this recipe brings a balanced, comforting meal ideal for autumn gatherings.

Ingredients

• 4 slices of bacon
• 4 chicken thighs, bone-in, skin-on
• 1/4 cup flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1 medium onion, chopped
• 1 medium apple, peeled and sliced
• 1 small head of red cabbage, cored and thinly sliced
• 1/4 cup red wine vinegar
• 1/4 cup red wine
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Cook the bacon in a large oven-safe skillet over medium-high heat until crispy, about 10 minutes. Drain on paper towels and crumble. Leave the bacon fat in the skillet.
3. Step 3: In a bowl, mix the flour, kosher salt, and smoked paprika. Dredge each chicken thigh in this mixture, coating well.
4. Step 4: Brown the chicken thighs in the skillet with the bacon drippings, cooking about 5 minutes per side until golden. Remove chicken and set aside.
5. Step 5: In the same skillet, sauté the chopped onion and sliced apple until soft, about 5 minutes.
6. Step 6: Add the sliced red cabbage and crumbled bacon to the skillet. Cook, stirring occasionally, for 5-8 minutes until the cabbage begins to soften.
7. Step 7: Stir in the red wine vinegar, red wine, brown sugar, and ground cinnamon. Let the mixture simmer and reduce by half, approximately 10 minutes.
8. Step 8: Place the browned chicken thighs on top of the cabbage mixture in the skillet.
9. Step 9: Transfer the skillet to the preheated oven and bake for 40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked.
10. Step 10: Remove from oven and let rest briefly before serving.

Tips & Variations

• Use skin-on chicken thighs for crispy skin and richer flavor; skinless can be substituted but will be less crispy.
• Swap red wine with apple cider for a slightly different tang and sweetness in the cabbage.
• For a spicier kick, add a pinch of crushed red pepper flakes when cooking the cabbage.
• Serve with traditional German sides such as spaetzle, mashed potatoes, or warm pretzels for a complete meal.
• If you prefer a vegetarian version, replace chicken with hearty mushrooms and use vegetable broth instead of meat drippings.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to preserve texture and flavor. This dish often tastes even better the next day as the flavors continue to meld.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs work well and may reduce cooking time slightly. Just be sure to check for doneness earlier to avoid overcooking.

What can I do if I don’t have red wine vinegar?

You can substitute red wine vinegar with apple cider vinegar or white wine vinegar for a similar tangy effect. Avoid using balsamic vinegar as it will alter the flavor significantly.

Oktoberfest Chicken and Red Cabbage Recipe

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Oktoberfest Chicken and Red Cabbage is a traditional German dish that celebrates the hearty and balanced flavors of autumn. Featuring crispy chicken thighs cooked with smoky bacon and served atop a sweet and tangy red cabbage and apple compote, this recipe brings a comforting, savory-sweet combination that perfectly captures the spirit of Oktoberfest. The one-pan method makes it simple to prepare while allowing the flavors to meld beautifully, making it ideal for festive gatherings or cozy family dinners.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Meat and Seasonings

• 4 slices of bacon
• 4 chicken thighs, bone-in, skin-on
• 1/4 cup flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon smoked paprika

Vegetables and Fruit

• 1 medium onion, chopped
• 1 medium apple, peeled and sliced
• 1 small head of red cabbage, cored and thinly sliced

Liquids and Sweeteners

• 1/4 cup red wine vinegar
• 1/4 cup red wine
• 1/4 cup brown sugar

Spices

• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the chicken and cabbage together.
2. Cook the bacon: In a large oven-safe skillet, cook the bacon over medium-high heat until it’s crispy, about 10 minutes. Remove the bacon and drain on paper towels, then crumble. Leave the bacon fat in the skillet as it will be used to brown the chicken.
3. Prepare the chicken coating: Mix the flour, kosher salt, and smoked paprika in a bowl. Dredge each chicken thigh thoroughly in this seasoned flour mixture, ensuring an even coating.
4. Brown the chicken: Using the bacon fat left in the skillet, brown the chicken thighs over medium-high heat for about 5 minutes on each side until the skin is crispy and golden. Remove the chicken from the skillet and set aside.
5. Sauté the vegetables and apple: In the same skillet, add the chopped onion and sliced apple. Cook over medium heat for about 5 minutes or until they soften.
6. Add cabbage and bacon: Add the thinly sliced red cabbage and crumbled bacon to the skillet. Cook for another 5-8 minutes, stirring occasionally, until the cabbage begins to wilt.
7. Make the sauce: Stir in the red wine vinegar, red wine, brown sugar, and ground cinnamon. Allow the mixture to simmer and reduce by half, approximately 10 minutes, to concentrate the flavors.
8. Combine and bake: Nestle the browned chicken thighs on top of the cabbage mixture in the skillet. Transfer the skillet to the preheated oven and bake for 40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cabbage is tender.
9. Serve: Remove from the oven and let rest briefly before serving warm with your choice of traditional German side dishes or a fresh salad.

Notes

• Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F for food safety.
• For a poultry alternative, pork chops may be used, though cooking times may vary.
• To add more depth, you can use a dry white wine instead of red wine as a variation.
• This dish tastes even better the next day as the flavors continue to meld, making excellent leftovers.
• Pair with traditional German sides such as spaetzle, mashed potatoes, or warm pretzels for a complete Oktoberfest meal.

Keywords: Oktoberfest, German chicken recipe, red cabbage, autumn dish, bacon chicken, traditional German food, savory sweet chicken, one-pan meal