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.
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
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.
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.