Chicken and Sauerkraut - Recipe

     I enjoy preparing chicken different ways.  I put together an easy delicious recipe last week that has so much flavor, I enjoyed every bite and wanted more.

     One of the first new things I tried in this recipe was to brown the chicken in coconut oil.  Not something I have done before, but it turned out great!  Frying in coconut oil added a subtle, sweet/nutty flavor to the dish.

     The second is braising the chicken in simple herbs and sauerkraut.  It is especially important to use a naturally fermented sauerkraut to get a spectacular result.  I used Bubbies Sauerkraut.  The sauerkraut flavors the chicken and the chicken flavors the sauerkraut along with caraway, bay leaf, and green onions.  I will be making this dish often!

Chicken and Sauerkraut

(Seves 4-6)

2 T. Coconut Oil
8 Chicken Thighs
Salt
Pepper
1 (25-oz. jar) Sauerkraut drained (a naturally fermented one such as Bubbies)
1 1/2 tsp. Caraway Seeds
1 Bay Leaf
8 Green Onions chopped

Heat oil in a Dutch oven on medium heat.  Salt and pepper chicken thighs, then brown skin side down.  Mix the sauerkraut, caraway, bay leaf, and onions in a bowl then spoon on top of the chicken.  Turn heat to low, cover, and simmer 45 minutes to 1 hour until the chicken is tender and cooked through.  Salt and pepper to taste.  Serve with Roasted Grape Tomatoes as a garnish.

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All finished and disappearing before I could take the picture.

Served with spinach and Roasted Grape Tomatoes.

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CONNECT WITH ME

Don't Forget to come see me on Facebook and Twitter!   Like and Follow to never miss any delicious recipes or inspirations!

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