Chicken and Sauerkraut Saucepan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 small onion (s)
- 200 g carrot (s)
- 150 g bacon, mixed
- 2 chicken drumsticks (350 g each)
- 1 tablespoon oil
- some salt and pepper
- 6 stalks thyme
- 1 can sauerkraut, (wine sauerkraut 300 g drained weight)
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Peel and halve the onions and cut into wedges. Peel the carrots, rinse and cut diagonally into 1/2 cm thick slices. Cut the bacon into 2 cm pieces. Divide the chicken drumsticks in the joint.
- Heat the oil in a roasting pan. Fry the bacon in it over medium to high heat for 5 minutes and remove. Salt and pepper the chicken pieces, fry them all over in the frying fat and remove them. Fry the onions, carrots and thyme in the frying fat for 5 minutes. Drain the sauerkraut in a colander. Mix the sauerkraut and bacon with the vegetables in the roasting pan. Pour in 200 ml of water and bring to the boil. Season with sugar, salt and pepper. Place the chicken pieces on top of the vegetables. Cover and simmer in the hot oven at 200 ° in the lower third of the oven for 25 minutes (convection not recommended). Then cook uncovered for another 20 minutes.
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