German Chicken & Cabbage has a lot going on! Oh sure, it has succulent, golden chicken thighs and tender cabbage, sure, but it also has the infusion of tangy vinegar and rich red wine, the crispness and sweetness of apples, and the crunchy meatiness of bacon! It hits all the flavor profiles all at once, so this rustic favorite becomes so much more! German Chicken & Cabbage is just that impressive!

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  • 4 slices bacon
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt, plus more, to taste
  • 1/2 teaspoon smoked paprika
  • 2 pounds chicken thighs, skinless
  • 1 red onion, sliced
  • 1 large apple, cored and sliced
  • 1 head red cabbage, cored and sliced
  • 1/2 cup red wine vinegar
  • 1/4 cup dry red wine
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon, optional
  • fresh parsley, optional, to taste, chopped, for garnish
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Place the bacon in a large, oven-safe pan or in a cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes.

Step 3 –Drain the bacon on paper towels and allow it to cool. Drain the bacon drippings, reserving 1 tablespoon of it in the skillet.

Step 4 –Crumble the bacon and set it aside.

Step 5 –Reduce the heat to medium.

Step 6 –Whisk the flour, 1/2 teaspoon of the kosher salt, and the smoked paprika together in a bowl.

Step 7 –Coat the chicken thighs in the seasoned flour.

Step 8 –Place the thighs in the bacon drippings and cook until browned, about 5 minutes per side. They will not be cooked through yet.

Also Read:  Pear Chicken Salad

Step 9 –Transfer the chicken to a plate.

Step 10 –Add the onion and the apple to the bacon drippings until the onion is translucent and the apple is softened, about 5 minutes.

Step 11 –Stir the red cabbage and the crumbled bacon into the onion-apple mixture.

Step 12 –Taste the cabbage mixture and adjust with more of the salt as needed.

Step 13 –Cook the cabbage mixture, stirring often, until the cabbage is softened, about 5-8 minutes.

Step 14 –Pour the red wine vinegar and the red wine into the skillet.

Step 15 –Stir in the brown sugar and the cinnamon.

Step 16 –Bring the cabbage mixture to a boil and cook, stirring, until the sauce is reduced by half, about 10 minutes.

Step 17 –Arrange the chicken thighs on top of the cabbage mixture in the skillet.

Step 18 –Bake until the cabbage is tender and the chicken reaches 160 degrees F internally (if using a meat thermometer, make sure it is inserted into the thickest part, but not touching the bone), about 40 minutes.

Step 19 –Transfer the skillet from the oven and let it stand for 5 minutes. This will allow the chicken to come up to 165 degrees F internally.

Step 20 –Serve garnished with the fresh parsley.