This made my German ancestors proud!
Ingredients:
3 slices bacon, cut crosswise into thin strips
8 chicken thighs, again I use the least processed meat I can find
3/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 large onion coarsely chopped
2 carrots chopped
1 granny smith apple, peeled, cored and chopped
3 cups drained sauerkraut, I used a jar of Bubbie's, www.bubbies.com/prod_sauerkraut.shtml
1 cup homemade stock, I made vegetable stock, *recipe will follow
1 teaspoon dijon mustard, I like True Natural Taste Dijon
2 bay leaves
Preparation:
In a large deep frying pan, cook the bacon over medium heat until crisp. remove with a slotted spoon and reserve.
Season the chicken with salt and pepper and add to the pan, do this 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 carrot, onion and apple to the pan. Cook over medium heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, mustard and bay leaves. Arrange chicken in an even layer on top. Cover, bring to a simmer, reduce the heat, and cook until chicken is done, 25-35 minutes.
Remove the chicken from the pan and discard the bay leaves. If too much liquid remains in the pan, reaise the heat to high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.
*Vegetable Stock
4 cups water
1 large onion, chopped
1 leak trimmed
1 parsnip, chopped
2 carrots, chopped
2 celery stalks, leaves included
1 jalapeno pepper
1 bay leaf
2 tablespoons chopped fesh cilantro
1 tablespoon chopped fresh parsley
salt and pepper to taste
Put all ingredients in small stock pot and bring to a boil, reduce heat and simmer for at least one hour. Taste and adjust seasoning as necessary. Drain and use.
