One Pan Chicken Thighs and Sauerkraut
Braised Chicken Thighs and bacon paired with a hearty mixture of sauerkraut simmered with carrot, apples, and juniper
Equipment
- Large Deep Frying Pan with Lid
Ingredients
- 6 Chicken Thighs (bone in skin on)
- 5 Slices Bacon (chopped)
- 1 Onion (chopped)
- 1 Carrot (chopped)
- 1 Granny Smith Apple (peeled, cored, chopped)
- 2 lbs Sauerkraut (drained and rinsed)
- 1 Cup Chicken Broth (low sodium)
- 1½ tbsp Gin
- 1 tsp Dijon Mustard
- 3 Bay Leaf
- 1 tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Rosemary
- ¼ tsp Thyme
- ¼ tsp Parsley
- ¼ tsp Sage
Instructions
- In a large deep frying pan, cook the bacon on medium heat until crisp. Remove bacon from pan and reserve.
- Season Chicken thighs with 1/2 teaspoon of salt, parsley, sage, rosemary, and thyme. Add to the pan in batches, cooking both sides until browed. About 8 minutes. Remove from pan. Pour off all fat from pan except 1 tbsp.
- Cook the onion, carrot, and apple in the pan over medium heat for about 5 minutes. Stir in the sauerkraut, bacon, salt, broth, gin, mustard, and bay leaves. Place the chicken thighs in a single layer on top of the mixture. Bring to a simmer then reduce heat, cover, and cook for 25 minutes.
- Remove the Bay Leaves and serve the Chicken over the Sauerkraut
Notes
- To make this recipe Whole30 compliant, simply substitute 8 juniper berries for the gin. I prefer this recipe with juniper berries, but they are hard to come by without visiting a specialty spice store.