Hungarian Krauthendel (Cabbage Chicken)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large chicken
- 100 g bacon (hamburer bacon)
- 0.5 kg ½ sauerkraut
- 2 cloves garlic
- 0.5 liter ½ wine (Welschriesling), dry
- 1 bunch parsley
- Paprika powder, hot and mild
- Crème fraîche or sour cream
- salt
- Pepper from the grinder
- sugar
Print Recipe
Pin Recipe Instructions
- Dice the bacon. Wash off the herb with water, drain well and cut into small pieces.
- Peel the chicken and cut into eight pieces. Roast the bacon without fat and lift it out of the pan. Put 2 tablespoons of butter in the pan and fry the chicken pieces. Papering. Take out of the pot.
- Put some more fat in the pot and sauté the cabbage. Also paprika and stir 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. Scatter the bacon on top. Cover and cook over medium heat until the cabbage is soft and the poultry parts are cooked through. Pour wine over and over again. The wine must be overcooked towards the end of the cooking time. If not, let it reduce over high heat.
- Finally, mix 2 tablespoons of creme fraiche or sour cream (mix with 1 teaspoon flour) into the cabbage. Chop the parsley and sprinkle on top.
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