SAUERKRAUT BRAISED CHICKEN

This deeply savoury German-inspired apple sauerkraut braised chicken is surprisingly fresh in flavour. Comforting and warming, this dish is an excellent cool-season dinner. Serve it with a dollop of crème fraîche, it gives the dish an extra-smooth texture and a bit of elegance.

SERVES 4
Recipe from crazy-cucumber.com
Photography by Crazy Cucumber

INGREDIENTS
700g baby potatoes, washed and cut into halves
4 chicken legs
50g chorizo, chopped
1 onion, sliced
1 carrot, cut into cubes
1 apple, peeled and cored, cut into cubes
½ teaspoon caraway seeds, toasted and ground
500ml rich chicken stock
1 jar Living Goodness Naked Sauerkraut, washed and drained to remove acidity
4 bay leaves
Salt
Black pepper
Crème fraîche

METHOD
• Preheat oven up to 200°C. Heat the oil in a large heavy-based ovenproof frying pan over medium heat. Sprinkle the chicken with salt and pepper and cook for about 10 minutes or until golden brown. Remove the chicken and set aside.
• Add the chorizo, onion, carrot, caraway seeds and bay leaves and cook, stirring, until onion is translucent. Add the potato, cook for a few minutes more, stirring occasionally.
• Add the chicken stock and cook for approximately 10 minutes until the potato is just tender.
• Return the chicken to the pan, add washed sauerkraut and chopped apple. Season with salt and pepper (keep in mind, the sauerkraut and chorizo are salty enough). Cover with a lid or foil and transfer to the oven. Cook for about 40 minutes.
• Uncover and cook for about 20 minutes or until the potato and chicken are golden and cooked through. Cooking time can be vary depending on the size of the chicken legs. For best result use meat thermometer. The safe internal temperature for cooked chicken is 75°C.

TO SERVE
• Serve with crème fraîche on the side.