Marinated chicken breast with pineapple and sauerkraut

Ingredients for 4 servings:

• 1 kg sauerkraut, fresh
• 2 cup(s) white wine (Chardonnay or even Champagne)
• 3 cups vegetable broth
• ½ pineapple, fresh (1st quality), chopped
• 2 bay leaves
• 4 chicken breasts (poulard)
• 4 pinches of saffron
• 2 tbsp lemon(s)
• 1 tbsp rosemary, finely weighed
• 1 pinch of cayenne pepper
• olive oil
• salt and pepper
• Sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 50 minutes

Mix olive oil, a little lemon juice, finely chopped rosemary, cayenne pepper, pepper, and saffron, and marinate the chicken breasts overnight. Heat the olive oil in a casserole dish. Add the pineapple chunks and sauté. Add the bay leaves and sauerkraut and sauté. Then add the stock and wine. Bring everything to a boil and simmer over low heat until almost cooked (add stock and wine or champagne if desired, or let it reduce). Season with salt and pepper. Transfer to a baking dish and preheat the oven to 180°C. Heat the olive oil in a pan, season the chicken breasts with salt, pepper, and sugar. Sear for a few minutes on each side until browned. Place the breasts on the sauerkraut, pour the remaining marinade over them, and bake for about 15 minutes. Serve hot.