Oktoberfest Chicken and Red Cabbage Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
