German Chicken with Red Cabbage

Preheat the oven to its optimal temperature of 350 degrees Fahrenheit (175 degrees Celsius).\nPlace strips of bacon in a large oven-safe or cast iron cooking vessel and cook over high heat, flipping the strips occasionally, until they are uniformly browned, taking around 10 minutes. Remove the bacon slices from the skillet and place them on a paper towel-lined plate to cool; then, break the bacon into smaller pieces. Leave the remaining bacon fat in the skillet.\nMix together a small amount of flour, kosher salt, and smoked paprika in a medium-sized bowl until the ingredients are evenly blended. Coat chicken thighs thoroughly with the seasoned flour mixture.\nPlace the coated chicken thighs in the skillet, filled with bacon fat, and cook over medium heat until they are browned on both sides; transfer the chicken to a plate.\nRemove excess grease from the skillet, leaving only 1 tablespoon; cook and stir sliced onions and apples in the hot grease until the onions are translucent and the apples have softened, taking around 5 minutes. Add shredded cabbage and crumbled bacon to the skillet; season with kosher salt. Cook, stirring frequently, until the cabbage is tender, 5 to 8 minutes.\nPour vinegar and red wine into the skillet. Stir in brown sugar and cinnamon until well combined. Bring the mixture to a boil; cook, stirring constantly, until the sauce has reduced by half, about 10 minutes. Arrange the chicken thighs on top of the cabbage in the skillet.\nPlace the skillet in the preheated oven and bake until the cabbage is tender and the chicken is cooked through, approximately 40 minutes. Use a meat thermometer to check if the thickest part of the thigh has reached an internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius).