Chicken Braised In Sauerkraut

Chicken Braised In Sauerkraut
Chicken Braised In Sauerkraut

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    slices bacon cut crosswise

  • into thin strips

  • 8

    chicken thighs - (abt 2 1/2 lbs total)

  • 3/4

    teaspoon salt divided

  • 1/4

    teaspoon freshly-ground black pepper

  • 1

    small onion chopped

  • 1 1/2

    pounds sauerkraut - (3 cups drained) rinsed

  • 1

    cup canned low-sodium chicken broth

  • 1

    teaspoon Dijon mustard

  • 10

    juniper berries lightly crushed

  • 1

    bay leaf

  • 1/2

    packet Splenda (or other sugar substitute)

Directions

In a large, deep skillet over medium-high heat, cook bacon until crisp. Transfer to a bowl with a slotted spoon. Sprinkle chicken with salt and pepper. Brown in two batches in bacon drippings, 8 minutes per batch. Transfer chicken to bowl as it browns. Cook onion in drippings 4 to 5 minutes, until softened. Add bacon, sauerkraut, chicken broth, mustard, juniper berries, bay leaf, sugar substitute, and remaining salt and mix well. Arrange chicken on top. Bring to a simmer, cover, and cook on low 35 minutes, until chicken is cooked through. Transfer to a platter. Discard bay leaf. Increase heat to high and boil off most of the cooking liquid. Serve chicken with sauerkraut on the side. This recipe yields 4 servings. Carbohydrates: 9.5 grams Net Carbs: 5 grams Fiber: 4.5 grams Protein: 46 grams Fat: 33.5 grams Calories: 530

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