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Chicken Braised In Sauerkraut


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Chicken Braised In Sauerkraut 0 Picture


  • 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)


Servings 4


Step 1

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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