Chicken drumsticks Palatinate style

Ingredients for 4 servings:

• 4 chicken legs (approx. 250 g each)
• 2 egg yolks
• 2 tbsp mustard
• some oil for frying
• 1 medium-sized onion(s), cut into small cubes
• 100 ml apple cider
• 125 ml chicken broth
• some cornstarch
• 600 g sauerkraut, fresh
• 1 m.-large onion(s), cut into strips
• 2 tbsp lard
• 100 ml apple cider
• 1 bay leaf
• 5 juniper berries
• 10 peppercorns
• salt and pepper
• 600 g Schupfnudeln from the refrigerated section
• some clarified butter

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 20 minutes

Separate the chicken thighs at the joint and remove the backbone. Mix the egg yolk and mustard and marinate the chicken pieces in it overnight. Brown the chicken pieces in a roasting pan with oil on all sides. Remove from the pan, sauté the diced onions in the frying fat, and deglaze with stock and apple cider. Add the chicken pieces back in and sauté at 180°C for about 40-45 minutes until soft. While the chicken is in the oven, sauté the sliced ​​onions for the sauerkraut in the lard, deglaze with apple cider, and add the sauerkraut and seasonings. Stir well and season with salt and pepper. Simmer for about 40 minutes. Remove the cooked chicken pieces from the roasting pan and thicken the sauce with a little cornstarch. Return the chicken pieces to the pan. Fry the dumplings in the clarified butter until golden brown on all sides and season with salt and pepper. Arrange everything on plates and serve.