Oktoberfest Chicken and Red Cabbage Recipe – German Special
Oktoberfest Chicken and Red Cabbage is a hearty, flavorful dish inspired by the traditional German festival. This meal combines tender chicken with tangy, spiced red cabbage, creating a comforting and satisfying dish perfect for fall gatherings or any time you crave a taste of Bavaria.
- Prep Time20 min
- Cook Time1 hr 25 min
- Total Time1 hr 45 min
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
For the Red Cabbage:
- 1 small head of red cabbage, thinly sliced (about 4 cups)
- 1 medium onion, thinly sliced
- 1 apple, peeled, cored, and thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 cup chicken broth
- 1/2 teaspoon caraway seeds (optional)
- 1/2 teaspoon ground cloves
- Salt and black pepper to taste
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Chicken: Pat the chicken thighs dry with paper towels. Rub them with olive oil, then season with paprika, dried thyme, garlic powder, salt, and black pepper.
Sear Chicken: Heat a large ovenproof skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until the skin is crispy and golden brown, about 5-7 minutes. Flip and sear the other side for an additional 2-3 minutes. Remove the chicken and set aside.
Prepare Red Cabbage: In the same skillet, add a bit more oil if needed and sauté the onion until softened, about 3-4 minutes. Add the sliced apple and cook for another 2 minutes.
Combine Cabbage Ingredients: Add the sliced red cabbage to the skillet. Stir in the apple cider vinegar, sugar, chicken broth, caraway seeds (if using), ground cloves, salt, and black pepper. Stir to combine.
Add Chicken and Bake: Nestle the seared chicken thighs on top of the cabbage mixture. Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the cabbage is tender.
Serve: Remove from the oven and let rest for a few minutes. Serve the chicken thighs over the braised cabbage.
Recipe Notes:
Chicken: You can use boneless, skinless chicken thighs or breasts if you prefer, but adjust cooking times accordingly.
Cabbage: Red cabbage adds a vibrant color and unique flavor, but green cabbage can be used as a substitute if needed.
Sweetness and Tang: Adjust the sugar and vinegar to your taste to balance the sweetness and tanginess of the cabbage.
Make Ahead: This dish can be prepared a day in advance and reheated. The flavors often deepen and improve after sitting overnight.
