John Myers
Ingredients for 3 servings:
- 300 g free-range chicken breast
- 500 g sauerkraut
- 1 ½ tbsp virgin coconut oil
- 1 ½ tbsp smoked paprika powder
- 200 g onion(s)
- 2 cloves garlic
- 75 ml chicken broth
- 75 g crème fraîche
- some salt, freshly ground, to taste
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
low-carb
Peel the onions and garlic and dice them. Set aside. Heat the coconut oil in a pan and sear the chicken breast on both sides. Remove from the pan and set aside. In the same pan, sauté the onions and garlic in the remaining coconut oil. They shouldn’t brown. This takes about 3-4 minutes. Sprinkle the paprika over the onions and sauté briefly, deglaze with the chicken stock and add the sauerkraut. Bring to a boil and simmer gently with the lid on for about 10 minutes. Reduce the heat to low. Stir in the crème fraîche and add the chicken breast. Cover with the sauerkraut and simmer gently for 1-2 minutes to reheat.
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