|looks a bit odd but very delish|
1 tbs olive oil
1 kg. chicken pieces on the bone - Marylands if you can get them
salt and pepper
1 brown onion, finely sliced
300g. baby potatoes, halved
1/2 tsp caraway seeds
2 small sprigs of bay leaves - I used 12 leaves as I had them in the freezer already off the stalks
3 cups (540g.) sauerkraut
1 cup chicken stock
sour cream to serve
Put your oven on at 200C to heat up
Heat the oil in a large frypan - ovenproof if you have one
Sprinkle the seasoning on the chicken pieces
Fry them for about 10 minutes, turning once half way through
Remove the chicken pieces and set aside, or place them into a roasting dish with a lid if you don't have an ovenproof frypan
Add a dash more oil to your pan and throw in the onion, potato, caraway seeds and bay leaves and keep stirring for 6 minutes
Now add the sauerkraut and stock and stir in
At this point, you either return the chicken to the pan or tip your onion and potato mix into the roasting dish, along with the chicken
Now cover the pan or dish with a lid and whack into the oven
Give it 30 minutes, then take off the lid and cook for 20 more or till golden and cooked through
Add salt and pepper if you feel the need
Serve it up with sour cream - we had it with peas; you could have it with whatever veg you fancy including mashed potato if you feel the need for more carbs - and who doesn't on a cold night?
|stir that chicken|
|add the veggies to the pan|
|get Mr P. to stir them|
|spoon in the sauerkraut|
|stir the veggie mix into the chicken pieces in the pan|
|take the lid off after 30 minutes|
|and eat after another 20 minutes lidless|
Now I remember why I bought that mag! It had a free baked doughnut tray attached. And who can go past a great freebie like that?
Donna says to use Marylands but as there is a dearth of butchers these days, it seems impossible to find this cut. So I grabbed half a kilo of thighs with bones, and half a kilo without bones. (Mr P. doesn't like bones, foolish man!) This worked really well, giving enough solid flavour and juicy bits for me.
Use whatever herbs you fancy. It did go very well with caraway and bay leaves, but I reckon you could take your pick. I actually had some bay leaves in the freezer so I was very happy to find a use for them as I almost never have them around the place.
I have been using Spanish/red onions for so long I had forgotten how absolutely fabulous brown onions are in soups and stews. Definitely use one in this!
|my sauerkraut doodle|