Chicken Braised in Sauerkraut
Poultry with low carb sauerkraut is a popular European combination, and makes a great cold-weather entree. Bacon, mustard, bay leaves and juniper berries add depth of flavor.
Ingredients
- 4 slices bacon cut crosswise into thin strips
- 8 chicken thighs about 2 1/2 pounds total
- 3/4 teaspoon salt divided
- 1/4 teaspoon pepper
- 1 small onion chopped
- 3 cups sauerkraut, drained and rinsed
- 1 cup canned low sodium chicken broth
- 1 teaspoon Dijon mustard
- 10 juniper berries lightly crushed
- 1 bay leaf
- 1 teaspoon granular sugar substitute
Instructions
- In a large, deep skillet over medium-high heat, cook bacon until crisp. Transfer to a bowl with a slotted spoon. Sprinkle chicken with teaspoon 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 4-5 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.