Save to Pinterest A hearty Bavarian-inspired casserole featuring tender baked chicken thighs and sweet-sour braised red cabbage, perfect for festive fall gatherings or cozy family dinners.
This dish brings the warmth of Oktoberfest right to your home table. I love serving it during chilly evenings with my family, and it never disappoints.
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Ingredients
- Chicken: 4 bone-in skin-on chicken thighs, 1½ tsp salt, ½ tsp freshly ground black pepper, 1 tbsp olive oil, 1 tsp sweet paprika
- Red Cabbage: 1 small red cabbage cored and thinly sliced, 1 medium apple peeled cored and grated, 1 medium red onion thinly sliced, 2 tbsp brown sugar, 3 tbsp apple cider vinegar, 1 tbsp red currant jelly optional for extra sweetness, ½ cup 120 ml chicken broth, 1 bay leaf, ½ tsp ground allspice, ¼ tsp ground cloves, salt and pepper to taste
- Garnish: 2 tbsp chopped fresh parsley
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Instructions
- Preheat Oven:
- Preheat oven to 375°F 190°C.
- Season Chicken:
- Pat chicken thighs dry and season on both sides with salt pepper and paprika.
- Sear Chicken:
- Heat olive oil in large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 4 5 minutes until golden. Flip and sear other side for 2 minutes. Remove chicken and set aside.
- Cook Onion:
- In same pan add sliced onion and cook for 2 minutes until softened.
- Add Cabbage Mixture:
- Add red cabbage grated apple brown sugar apple cider vinegar red currant jelly if using chicken broth bay leaf allspice cloves salt and pepper. Stir well to combine.
- Combine:
- Nestle seared chicken thighs on top of cabbage mixture skin-side up.
- Bake Covered:
- Cover with lid or foil and bake for 30 minutes.
- Bake Uncovered:
- Remove cover and bake additional 20 25 minutes until chicken cooked through and cabbage tender and glossy.
- Finish:
- Discard bay leaf. Sprinkle with fresh parsley before serving.
Save to Pinterest This recipe is a favorite at family dinners especially during the fall when everyone gathers around to share stories and good food.
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Notes
Substitute apple cider vinegar with white wine vinegar if desired. Red currant jelly adds lovely fruitiness but dish is delicious without it.
Tools Needed
Oven-safe skillet or Dutch oven, chefs knife, cutting board, measuring spoons and cups, grater.
Nutritional Information
Approximately 410 calories per serving with 23 g total fat, 23 g carbohydrates, and 29 g protein.
Save to Pinterest 
Enjoy this classic Bavarian dish any time you want a comforting and flavorful meal that brings people together.
Recipe FAQs
- → How do I ensure the chicken skin is crispy?
To achieve crispy skin, sear the chicken thighs skin-side down until golden before baking. For extra crispiness, broil for 2-3 minutes after baking.
- → Can I substitute the apple cider vinegar?
Yes, white wine vinegar can be used as a mild alternative without significantly changing the flavor profile.
- → What does red currant jelly add to the dish?
Red currant jelly contributes a subtle fruity sweetness that enhances the natural tartness of the cabbage and vinegar.
- → Is it important to remove the bay leaf before serving?
Yes, removing the bay leaf avoids any tough texture or overpowering taste in the final dish.
- → What sides pair well with this dish?
Traditional German sides like mashed potatoes or buttered spaetzle complement this hearty chicken and cabbage combination wonderfully.
