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Braised Chicken Thighs with Sauerkraut

Source: Quick from Scratch - Herbs
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Active Time:  25 Minutes
Total Time:  50 Minutes
  Serves 4
Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. The robust combination of flavors makes this a great hearty winter dish.
RECIPE INGREDIENTS
3 slices bacon, cut crosswise into thin strips
8 chicken thighs (about 2 1/2 pounds in all)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
1 carrot, chopped
1 tart apple, such as Granny Smith, peeled, cored, and chopped
3 cups drained and rinsed sauerkraut (about1 1/2 pounds)
1 cup canned low-sodium chicken broth or homemade stock
1 teaspoon Dijon mustard
10 juniper berries, lightly crushed
1 bay leaf
Braised Chicken Thighs with Sauerkraut Recipe at Cooking.com
DIRECTIONS
In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.


Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.


Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.


Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 507
Fat. Total: 21g
Fiber: 2g
Carbohydrates, Total: 21g
Sodium: 1948mg
% Cal. from Fat: 37%
Cholesterol: 247mg
Protein: 60g
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