Braised Chicken Thighs with Sauerkraut
Need a gluten free, dairy free, and primal main course? Braised Chicken Thighs with Sauerkraut could be a tremendous recipe to try. This recipe makes 4 servings with 610 calories, 40g of protein, and 44g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have chicken thighs, chicken broth, carrot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
In a large deep frying pan, cook the bacon over moderate heat until crisp.
Remove with a slotted spoon and reserve.
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.
Pour off all but 1 tablespoon of the fat.
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.
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.
Wine Recommendation: 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.