Ingredients
-
3
-
8
-
3/4
-
1/4
-
1
-
1
-
1
-
3
-
1
-
1
-
10
-
1
-
-
-
Directions
Braised Chicken Thighs With Sauerkraut, 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 Created by the staff of Food & Wine For a white wine that will contrast nicely with the sauerkraut, look for a soft, full-flavored, and unoaked white Gewrztraminer or pinot gris from Alsace in France are ideal choices , This was perfect! Juniper berries are not something we cook with very often Cost us 12 cents at the local health store What a great combination of flavors! The small bit of dijon balanced the stronger flavors This is a perfect fall recipe!
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Steps
|
1
Done
|
In a Large Deep Frying Pan, Cook the Bacon Over Moderate Heat Until Crisp. Remove With a Slotted Spoon and Reserve. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
