Step 1

Preheat the oven to 350 degrees F.

Step 2

Place the bacon in a large, oven-safe pan or in a cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes.

Step 3

Drain the bacon on paper towels and allow it to cool. Drain the bacon drippings, reserving 1 tablespoon of it in the skillet.

Step 4

Crumble the bacon and set it aside.

Step 5

Reduce the heat to medium.

Step 6

Whisk the flour, 1/2 teaspoon of the kosher salt, and the smoked paprika together in a bowl.

Step 7

Coat the chicken thighs in the seasoned flour.

Step 8

Place the thighs in the bacon drippings and cook until browned, about 5 minutes per side. They will not be cooked through yet.

Step 9

Transfer the chicken to a plate.

Step 10

Add the onion and the apple to the bacon drippings until the onion is translucent and the apple is softened, about 5 minutes.

Step 11

Stir the red cabbage and the crumbled bacon into the onion-apple mixture.

Step 12

Taste the cabbage mixture and adjust with more of the salt as needed.

Step 13

Cook the cabbage mixture, stirring often, until the cabbage is softened, about 5-8 minutes.

Step 14

Pour the red wine vinegar and the red wine into the skillet.

Step 15

Stir in the brown sugar and the cinnamon.

Step 16

Bring the cabbage mixture to a boil and cook, stirring, until the sauce is reduced by half, about 10 minutes.

Step 17

Arrange the chicken thighs on top of the cabbage mixture in the skillet.

Step 18

Bake until the cabbage is tender and the chicken reaches 160 degrees F internally (if using a meat thermometer, make sure it is inserted into the thickest part, but not touching the bone), about 40 minutes.

Step 19

Transfer the skillet from the oven and let it stand for 5 minutes. This will allow the chicken to come up to 165 degrees F internally.

Step 20

Serve garnished with the fresh parsley.