Save to Pinterest A hearty Bavarian-inspired casserole featuring tender chicken thighs baked atop sweet-and-sour red cabbage, apples, and onions. Perfect for festive gatherings or a cozy autumn dinner.
This dish reminds me of chilly autumn evenings with family gathered around the table, enjoying the warmth and comforting flavors.
Ingredients
- Chicken: 4 bone-in skin-on chicken thighs 1 tsp salt ½ tsp freshly ground black pepper 1 tbsp vegetable oil
- Sweet-Sour Red Cabbage: 1 small head red cabbage (about 700 g) cored and thinly sliced 1 large apple (preferably Granny Smith) peeled cored and sliced 1 medium red onion thinly sliced 2 tbsp brown sugar 3 tbsp apple cider vinegar ¼ cup (60 ml) chicken stock 1 tsp caraway seeds ½ tsp ground allspice 1 bay leaf 1 tsp salt ¼ tsp freshly ground black pepper
- Garnish (optional): Chopped fresh parsley
Instructions
- Step 1:
- Preheat the oven to 190°C (375°F).
- Step 2:
- Pat the chicken thighs dry with paper towels. Season on both sides with salt and pepper.
- Step 3:
- In a large ovenproof skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sear the chicken thighs skin side down for 45 minutes until golden. Flip and cook 2 more minutes. Remove chicken and set aside.
- Step 4:
- In the same pan, add the sliced red onion and sauté for 2 minutes until slightly softened.
- Step 5:
- Add the cabbage apple brown sugar apple cider vinegar chicken stock caraway seeds allspice bay leaf salt and black pepper. Stir well scraping up any browned bits from the bottom.
- Step 6:
- Let the mixture cook stirring occasionally for 56 minutes until the cabbage has wilted slightly.
- Step 7:
- Nestle the seared chicken thighs skin side up into the cabbage mixture.
- Step 8:
- Transfer the skillet or Dutch oven uncovered to the preheated oven. Bake for 5560 minutes or until the chicken is cooked through (internal temperature 74°C165°F) and the cabbage is tender.
- Step 9:
- Remove the bay leaf. Garnish with chopped parsley before serving if desired.
Save to Pinterest This recipe often brings back fond memories of Oktoberfest celebrations with friends and family, filled with laughter and great food.
Required Tools
Ovenproof skillet or Dutch oven Chefs knife Cutting board Tongs Measuring spoons and cups
Allergen Information
Contains none of the major allergens If using store-bought chicken stock check for gluten or other allergens
Nutritional Information
Calories 390 Total Fat 19 g Carbohydrates 29 g Protein 28 g per serving
Save to Pinterest This dish pairs wonderfully with boiled potatoes or crusty bread for a complete meal.
Recipe Questions & Answers
- → What type of chicken works best for this dish?
Bone-in, skin-on chicken thighs provide moisture and rich flavor, but skinless thighs or breasts can be used for a lighter result with adjusted cooking time.
- → Can I prepare the cabbage mixture in advance?
Yes, the sweet-and-sour red cabbage blend can be prepped ahead and refrigerated, then combined with the chicken before baking.
- → What side dishes pair well with this meal?
Boiled potatoes, crusty bread, or simple roasted vegetables complement the savory and tangy flavors nicely.
- → How can I add a sweeter touch to the cabbage?
Including a handful of raisins before baking enhances sweetness and adds texture to the cabbage layer.
- → Is it important to sear the chicken first?
Searing locks in juices and creates a golden crust, enhancing both texture and flavor in the final baked dish.