Chicken Thighs with Cabbage

First, preheat the oven to 180–185 °C and prepare a deep baking dish (27 cm × 30 cm).

Cut the bacon into small cubes and the apples into 1 cm × 1 cm cubes. Then, heat a large pan with sunflower oil over medium heat. Once the oil is hot, add the onion, bacon, and apples to the pan and sauté together for 5–6 minutes over medium heat. After the specified time, add the drained pickled red cabbage, vinegar, bay leaf, salt, and pepper to the pan, mix, and sauté together for 3–4 minutes over medium heat.

Meanwhile, wash and pat dry the chicken thighs. Once the mixture is sautéed, transfer the entire contents of the pan to the prepared baking dish and place the prepared chicken thighs on top of the cabbage. Season them with salt and pepper, add water, cover with aluminum foil, and place in the preheated oven. Bake for 50–55 minutes at 180–185 °C.