I'm continuing with the Oktoberfest celebration this week because I've become somewhat of a Germanophile after learning that I'm almost fully German. My ancestors moved to the states in the 1800s, so I'm not that far removed from the country. Plus, I've been teaching myself German with my free time at home this past year.
I wanted a main course that was simple enough and presented well. So here you have it - Oktoberfest chicken with cabbage.
Ingredients:
1 lb. bone-in, skin-on chicken thighs
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp smoked paprika
Salt and pepper to taste
4 strips of bacon
1 head of red cabbage, diced
1 red onion diced
1 gala apple, chopped into bite size pieces
1 tbsp coconut sugar
a dash of cinnamon
Directions:
Place the olive oil, apple cider vinegar, paprika, and salt and pepper into a bowl and mix well.
Put the chicken in the bowl and cover with the mixture. Marinate for at least 30 minutes.
Once the chicken is marinated well, remove from the bowl and place on a baking sheet in an oven that has been preheated to 400°. Then bake for40 minutes, flipping the thighs half-way through.
As the chicken cooks, cut the bacon into smaller bits and sauté in a skillet until browned.
Place the cabbage and onion in the bacon grease and sauté until softened - about 5-7 minutes.
Add the apple, coconut sugar and cinnamon and stir on medium heat for about 3-5 more minutes.
Remove the chicken from the oven and place in the skillet with the cabbage.
Sehr lecker! Don't forget to tag me @realfoodeducation if you give this recipe a try.
