Obesity Discussion Forums

[William Wallace]

CHICKEN BRAISED IN SAUERKRAUT

Servings: 4
Prep time: 0:25:00
Bake/Cook time: 0:35:00

Calories: 530
Fat: 33 grams
Protein: 46 grams
Carbohydrates: 9 grams
Fiber: 4 grams
Net Carbs: 5 grams
4 slices bacon, cut crosswise into thin strips
8 chicken thighs (about 2 1/2 pounds total)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 small onion, chopped
1 1/2 pounds (3 cups drained) sauerkraut, rinsed
1 cup canned low sodium chicken broth
1 teaspoon Dijon mustard
10 juniper berries, lightly crushed
1 bay leaf
1 teaspoon granular sugar substitute
1. In a large, deep skillet over medium-high heat, cook
bacon until crisp. Transfer to a bowl with a slotted
spoon. Sprinkle chicken with teaspoon 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 4-5 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.
Poultry with low carb sauerkraut is a popular European
combination, and makes a great cold-weather entree. Bacon,
mustard, bay leaves and juniper berries add depth of flavor.

Atkins - Chicken Braised in Sauerkraut

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