Braised Chicken Thighs With Sauerkraut

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Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. The robust combination of flavors makes this a great hearty winter dish. Created by the staff of food & wine. For a white wine that will contrast nicely with the sauerkraut, look for a soft, full-flavored, and unoaked white. Gewürztraminer or pinot gris from alsace in france are ideal choices.

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Steps

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In a large deep frying pan , cook the bacon over moderate heat until crisp.

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Remove with a slotted spoon and reserve.

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Season the chicken thighs with 1 / 2 teaspoon of the salt and the pepper and add to the pan in batches if necessary.

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Cook , turning , until browned , about 8 minutes.

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Remove from the pan.

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Pour off all but 1 tablespoon of the fat.

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Add the onion , carrot , and apple to the pan.

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Cook over moderate heat , covered , for 5 minutes.

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Stir in the sauerkraut , bacon , broth , the remaining 1 / 4 teaspoon salt , the mustard , juniper berries , and bay leaf.

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Arrange the chicken in an even layer on top.

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Bring to a simmer , reduce the heat , and cook , covered , until the chicken is just done , about 25 minutes.

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Remove the chicken from the pan and discard the bay leaf.

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If too much liquid remains in the pan , raise the heat to moderately high and cook until slightly thickened.

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Serve the sauerkraut topped with the chicken.

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Ingredients

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bacon, chicken thighs, salt, fresh ground black pepper, onion, carrot, tart apple, sauerkraut, low sodium chicken broth, dijon mustard, juniper berries, bay leaf