Recipe Chicken, Kraut and Apples

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Chicken, Kraut and Apples

1/4 lb. sliced bacon
2 cups chopped onion
1 clove garlic, mincedf
2 (27 oz.) cans sauerkraut, rinsed and drained well
2 cups chopped APPLES
1 3/4 cup low-sodium chicken broth
1/3 cup packed light brown sugar
1/2 tsp. fresh ground black pepper
3/4 tsp. dried thyme
1 1/4 cups dry vermouth
4 whole boneless, skinless chicken breast, split in half
Apple wedges, for garnish, optional

1. In a 4 qt. Dutch oven, over medium-high heat, fry bacon until crisp. Remove bacon to paper towels to drain; crumble and reserve. Saute onions and garlic in bacon drippings until limp. Stir in drained sauerkraut and chopped apples.
2. In a small bowl, stir together chicken broth, brown sugar, pepper, thyme and vermouth until blended. Pour over sauerkraut mixture. Bury chicken in sauerkraut mixture. Bring to a simmer; reduce heat to very low. Cover and simmer gently until liquid is absorbed and chicken is done, about 1 1/4 hrs.
3. To serve, place chicken on serving plate and spoon on sauerkraut mixture. Sprinkle with reserved bacon and garnish with apple wedges. Makes 8 servings.

Source: Sun Sentinel
 
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