Chicken Cabbage Potatoes

INSTRUCTIONS

• 1
  Start preheating the oven to 200 degrees and take a baking dish large enough to fit the chicken tightly. 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 onions and potatoes and slice both into thin slices. Separate the onion into individual rings and spread them over the cabbage, which will sufficiently separate them from the potatoes and allow them to soften better. Lay all the potatoes on the onions and lightly salt them. Pour cream over everything.
• 4
  Rinse the chicken quarters, lightly salt them on all sides, sprinkle with caraway seeds, 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 without attention.
• 6
  Remove the lid, reduce the temperature to 180 degrees, and bake for another 30-45 minutes until beautifully golden. In the second half of baking, you can take care of the meat, especially by basting it with the fat and juices that accumulate at the edges of the baking dish.
• 7
  Remove from the oven, divide the meat onto plates, and add the potatoes. Then mix what is left in the baking dish, namely the cabbage and cream sauce. The cream may have curdled in places due to the heat and acidic environment, but mixing will bring it back to condition. If the cabbage with sauce seems too watery and thin, you can pour off the sauce and quickly boil it down in a small saucepan to a thicker consistency. In the meantime, keep the meat, potatoes, and cabbage warm, for example, in the cooling oven. Finally, divide the cabbage with sauce onto plates and serve immediately.