Chicken Cabbage Potatoes

INSTRUCTIONS

• 1
  Start preheating the oven to 200 degrees Celsius and get a baking dish large enough for the chicken to fit snugly. Large gaps between the chicken thighs are not desirable here.
• 2
  If the cabbage is too sour, gently rinse it in a colander, let it drain, and spread it on the bottom of the baking dish.
• 3
  Peel the onion and potatoes and slice both thinly. Separate the onion into individual rings and spread them over the cabbage; this will sufficiently separate the potatoes from the cabbage and allow them to soften better. Arrange all the potatoes over the onion and lightly salt them. Pour cream over everything.
• 4
  Rinse the chicken quarters, lightly salt them on all sides, season with caraway, and lightly dust with paprika. Place them on the potato layer, skin side up, of course. The better the meat covers the potatoes, the softer they will be. Cut the bacon into small cubes and spread them over the meat.
• 5
  Cover the baking dish with a lid or two layers of aluminum foil and place it in the hot oven. Bake for 45 minutes undisturbed.
• 6
  Remove the lid, reduce the temperature to 180 degrees Celsius, and bake for another 30-45 minutes until beautifully golden. You can tend to the meat during the second half of baking, especially by basting it with the fat and juices that accumulate along the sides of the baking dish.
• 7
  Remove from the oven, divide the meat onto plates, and add potatoes. Then mix what's left in the baking dish, i.e., the cabbage and cream sauce. The cream may have curdled in places due to the heat and acidic environment, but stirring will bring it back to consistency. If the cabbage with sauce seems too watery and thin, you can drain the sauce and quickly and vigorously boil it down in a small saucepan to a thicker consistency. In the meantime, keep the meat, potatoes, and cabbage warm, for example, in a cooling oven. Finally, divide the cabbage with sauce onto plates and serve immediately.