Braised Chicken Thighs with Sauerkraut

Braised Chicken Thighs with Sauerkraut
Photo by © Melanie Acevedo

Ingredients

  • 1 tart apple, such as Granny Smith, peeled, cored, and chopped
  • 1 carrot, chopped
  • 1 teaspoon Dijon mustard
  • 8 chicken thighs (about 2 1/2 pounds in all)
  • 1 onion, chopped
  • 10 juniper berries, lightly crushed
  • ¼ teaspoon fresh-ground black pepper
  • + 17 more ingredients
    • ¾ teaspoon salt
    • 3 slices bacon, cut crosswise into thin strips
    • 10 juniper berries, lightly crushed
    • ¾ teaspoon salt
    • 1 bay leaf
    • 1 carrot, chopped
    • 1 cup canned low-sodium chicken broth or homemade stock
    • 1 cup canned low-sodium chicken broth or homemade stock
    • ¼ teaspoon fresh-ground black pepper
    • 8 chicken thighs (about 2 1/2 pounds in all)
    • 3 cups drained and rinsed sauerkraut (about 1 1/2 pounds)
    • 1 onion, chopped
    • 1 teaspoon Dijon mustard
    • 1 tart apple, such as Granny Smith, peeled, cored, and chopped
    • 3 cups drained and rinsed sauerkraut (about 1 1/2 pounds)
    • 1 bay leaf
    • 3 slices bacon, cut crosswise into thin strips

1. In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve. 2. 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 t...

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