Oktoberfest-Inspired Chicken with Red Cabbage

Preheat your oven to 350°F (175°C).

Place the bacon in a large oven-safe skillet or cast iron pan. Cook over medium-high heat, turning occasionally, until evenly crisped, about 10 minutes. Remove bacon and drain on paper towels. Once cool, crumble the bacon and leave the drippings in the skillet.

In a medium bowl, whisk together flour, kosher salt, and smoked paprika. Dredge the chicken thighs in the seasoned flour until well-coated.

Cook the flour-coated chicken thighs in the reserved bacon drippings over medium heat for about 5 minutes per side, or until browned. Set the chicken aside on a plate.

Drain most of the grease from the skillet, leaving about 1 tablespoon. Add the onion and apple to the skillet and cook, stirring, until the onion becomes translucent and the apple softens, about 5 minutes. Stir in the red cabbage and crumbled bacon, seasoning with kosher salt. Cook, stirring occasionally, until the cabbage is tender, about 5 to 8 minutes.

Pour in the vinegar and red wine, then stir in the brown sugar and cinnamon. Bring the mixture to a boil and cook, stirring frequently, until the sauce has reduced by half, about 10 minutes. Place the chicken thighs on top of the cabbage mixture in the skillet.

Transfer the skillet to the preheated oven and bake for about 40 minutes, or until the cabbage is soft and the chicken reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.