| Chicken Braised In Sauerkraut
4 slices of bacon, cut crosswise into thin strips
8 chicken thighs, about 2 1/2 pounds
3/4 teaspoon of salt, divided
1/4 teaspoon of freshly-ground black pepper
1 small onion, chopped
1 1/2 pounds of sauerkraut - (3 cups drained), rinsed
1 cup of canned low-sodium chicken broth
1 teaspoon of Dijon mustard
10 juniper berries, lightly crushed
1 bay leaf
1/2 packet of Splenda or other sugar substitute |
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In a large, deep skillet over medium-high heat, cook bacon until crisp. Transfer to a bowl with a slotted spoon. Sprinkle chicken with salt and pepper. Brown in two batches in bacon drippings, 8 minutes per batch. Transfer chicken to bowl as it browns.
Cook onion in drippings 4 to 5 minutes, until softened. Add bacon, sauerkraut, chicken broth, mustard, juniper berries, bay leaf, sugar substitute, and remaining salt and mix well. Arrange chicken on top. Bring to a simmer, cover, and cook on low 35 minutes, until chicken is cooked through.
Transfer to a platter. Discard bay leaf. Increase heat to high and boil off most of the cooking liquid. Serve chicken with sauerkraut on the side.
This recipe yields 4 servings.
Carbohydrates: 9.5 grams
Net Carbs: 5 grams
Fiber: 4.5 grams
Protein: 46 grams
Fat: 33.5 grams
Calories: 530
Formatted for MC6 06-09-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 48 Calories; 3g Fat (60.1% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 517mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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