Ingredients
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4 slices bacon
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1 tablespoon bacon drippings
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¼ cup all-purpose flour
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½ teaspoon kosher salt
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½ teaspoon smoked paprika
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2 pounds skinless chicken thighs
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1 red onion, sliced
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1 large apple, cored and sliced
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1 head red cabbage, cored and sliced
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½ cup red wine vinegar
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¼ cup dry red wine
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¼ cup brown sugar
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½ teaspoon ground cinnamon (Optional)
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble bacon; leave bacon drippings in the skillet.
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Whisk flour, kosher salt, and smoked paprika together in a bowl. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes.
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Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet.
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Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Nutrition Facts (per serving)
271 | Calories |
9g | Fat |
24g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 271 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 3g | 13% |
Cholesterol 72mg | 24% |
Sodium 292mg | 13% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 3g | 12% |
Total Sugars 14g | |
Protein 23g | 45% |
Vitamin C 62mg | 69% |
Calcium 69mg | 5% |
Iron 2mg | 13% |
Potassium 505mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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