Hungarian cabbage chicken

Ingredients for 4 servings:

• 1 large chicken
• 100 g bacon (hamburger bacon)
• ½ kg sauerkraut
• 2 cloves garlic
• ½ liter of wine (Welschriesling), dry
• 1 bunch of parsley
• Paprika powder, hot and mild
• Crème fraîche or sour cream
• Salt
• Pepper, from the mill
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the bacon finely. Rinse the cabbage with water, drain well, and chop finely. Skin the chicken and cut into eight pieces. Brown the bacon without fat and remove from the pan. Add 2 tablespoons of butter to the pan and brown the chicken pieces. Season with paprika. Remove from the pot. Add a little more fat to the pot and sauté the cabbage. Season with paprika and mix well. Season with salt, a pinch of sugar, the crushed garlic cloves, and pepper. Deglaze with a little Riesling. Place the chicken pieces on the cabbage. Sprinkle with the bacon. Cover and cook over medium heat until the cabbage is soft and the poultry pieces are cooked. Add more wine frequently. Towards the end of the cooking time, the wine should be evaporated. If not, reduce over high heat. Finally, stir 2 tablespoons of crème fraîche or sour cream (mixed with 1 teaspoon of flour) into the cabbage. Chop the parsley and sprinkle over it.