John Myers
Hearty Sauerkraut and Chicken Pot
The perfect hearty sauerkraut and chicken pot recipe with a picture and simple step-by-step instructions.
- 3 Chicken leg
- 300 g Onions
- 300 g Carrots
- 150 g Streaky bacon
- 100 g Cabbage sausages
- 1 tbsp Plant cream
- 500 g Wine sauerkraut
- 6 Stems Thyme
- Salt
- Pepper from the grinder
- 2 tsp Sugar
- 250 ml Water
- 50 ml White wine
- Peel the onions, cut in half and cut into thin wedges. Peel the carrots and cut diagonally into 1⁄2 cm thick slices. Cut the bacon and cabbage sausage into 1 cm pieces.
- Drain the sauerkraut in a colander.
- Heat the vegetable cream in a brazier. Fry the bacon and cabbage sausage pieces in it over medium to high heat for 5 minutes and remove. Salt and pepper the chicken drumsticks, fry them all over in the frying fat and remove them. Add onions, carrots and thyme and fry for 5 minutes.
- Mix sauerkraut and bacon / cabbage sausage in a roasting pan with onions and carrots. Pour in white wine and water and bring to the boil. Season with sugar, salt and pepper. Place the chicken drumsticks on top and stew for about 25 minutes with the lid closed.
- In the meantime, preheat the oven to 200 ° C.
- Pour sauerkraut and chicken pieces into a baking dish and finish cooking in the middle of the oven for another 20 minutes.
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