Chicken and choucroute garnie

Chicken and choucroute garnie
  • Serves icon Serves 4
  • Time icon Hands-on time 40 min. Simmering time 20-25 min

Claire Thomson takes the traditional Alsatian dish choucroute garnie – sauerkraut cooked with wine, sausages, salted meats and caraway seeds – and transforms it into a comforting one-pot chicken dinner. She says: “I add a big dollop of crème fraîche at the end, enjoying the creamy depth it brings to the finished dish.”

Next time: Try Claire’s sensational chicken dauphinoise.

Recipe taken from One Pan Chicken by Claire Thomson (Quadrille £20) and tested by delicious.

Nutrition: Per serving

Calories
633kcals
Fat
46g (16g saturated)
Protein
34g
Carbohydrates
7.7g (6.3g sugars)
Fibre
4.4g
Salt
3.3g
Calories
633kcals
Fat
46g (16g saturated)
Protein
34g
Carbohydrates
7.7g (6.3g sugars)
Fibre
4.4g
Salt
3.3g

Ingredients

  • 1kg free-range chicken thighs, legs or drumsticks
  • 2 tbsp olive oil
  • 100g outdoor reared smoked streaky bacon, finely chopped
  • 30g unsalted butter
  • 1 large carrot, finely chopped
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 500g jar sauerkraut, drained
  • 300ml chicken stock
  • 250ml white wine (ideally a riesling or pinot gris)
  • 2 bay leaves, scrunched a little
  • 4 juniper berries, roughly bashed or squashed
  • 2 tsp caraway seeds, roughly crushed
  • 2 star anise
  • 4 tbsp crème fraîche (optional)
  • ½ small bunch flatleaf parsley, leaves picked and finely chopped
  • French mustard to serve

Method

  1. Season the chicken with salt and pepper. Heat the oil in a casserole over a medium heat. Add the chicken, skin-side down, and cook for around 5 minutes until golden brown but not yet cooked through. Flip and cook for another 5 minutes to brown on the other side, then transfer to a plate, reserving the fat in the pan.
  2. Add the bacon and gently fry until crisp and very lightly coloured; 3-5 minutes should do. Add the butter, carrot and onion, then cook for around 10 minutes over a low-medium heat until softened and sweet. Add the garlic and cook for 2 minutes more until fragrant. Add the sauerkraut and stir well.
  3. Add the stock, wine, bay, juniper, caraway and star anise, then nestle the chicken thighs back into the sauerkraut. Cover with a sheet of baking paper (if you like, cut it into a circle – known as a cartouche – just larger than the pan) and put a lid on the pan.
  4. Braise the chicken for 20–25 minutes until all the liquid in the pan has been absorbed and the chicken is fully cooked through. Finish by checking the seasoning, adding salt and pepper to taste. Stir in the crème fraîche (if using) and strew with the parsley. Serve with mustard.

Recipe By

Claire Thomson

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