Ryann's Spicy Grilled Fish Tacos

Ingredients

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• 4 slices bacon
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• 1 tablespoon bacon drippings
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• ¼ cup all-purpose flour
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• ½ teaspoon kosher salt, plus more to taste
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• ½ teaspoon smoked paprika
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• 2 pounds skinless chicken thighs
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• 1 red onion, sliced
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• 1 large apple, cored and sliced
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• 1 head red cabbage, cored and sliced
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• ½ cup red wine vinegar
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• ¼ cup dry red wine
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• ¼ cup brown sugar
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• ½ teaspoon ground cinnamon (Optional)
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Instructions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C).
2. 2
   Place bacon in a large oven-safe or cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate until cool; crumble bacon. Leave bacon drippings in the skillet.
3. 3
   Whisk flour, kosher salt, and smoked paprika together in a medium bowl until evenly combined. Coat chicken thighs evenly in seasoned flour.
4. 4
   Cook coated chicken thighs in drippings in the skillet over medium heat until browned, about 5 minutes per side; transfer chicken to a plate.
5. 5
   Drain grease in the skillet except for 1 tablespoon; cook and stir onion and apple in hot grease until onion is translucent and apple is softened, about 5 minutes. Stir in red cabbage and crumbled bacon; season with kosher salt. Cook, stirring often, until cabbage is softened, 5 to 8 minutes.
6. 6
   Pour vinegar and red wine into the skillet. Stir in brown sugar and cinnamon until well combined. Bring to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet.
7. 7
   Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).