Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. The robust combination of flavors makes this a great hearty winter dish.

How to Make It

Step 1

In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.

Step 2

Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.

Step 3

Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.

Step 4

Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.

Step 5

Wine Recommendation: For a white wine that will contrast nicely with the sauerkraut, look for a soft, full-flavored, and unoaked white. Gewürztraminer or pinot gris from Alsace in France are ideal choices.

Quick From Scratch Herbs & Spices

Ratings & Reviews

Onecentinvegas's Review

August 16, 2014

MaryOberembt's Review

August 05, 2012
Juniper Berries are available from Amazon.com

Dougboy's Review

March 10, 2010
I really liked this one. I omitted the bacon to keep it healthy. You can also get away with eliminating the berries and apples too.

ToriaAnn's Review

November 03, 2009
This was delicious. I couldn't find juniper berries so left them out. Also, I used "Bubbie's" refrigerated saurerkraut. Definitely a keeper and a nice, cold weather dish that was leaner than making it with pork.