Chicken Bavarian With Apple And Sauerkraut
|Skinless boneless chicken thighs||4|
|Ground pepper||1⁄8 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Tart apple||1 Large|
|Drained sauerkraut||1 Cup (16 tbs)|
|Apple cider||1⁄2 Cup (8 tbs)|
|Crushed juniper berries/1 1/2 tablespoons gin||4|
|Caraway seeds||1⁄4 Teaspoon|
1. Use your hands to flatten chicken to an even thickness. Season with salt and pepper. In a large frying pan, heat oil over medium-high heat. Add chicken and cook, turning, until browned on all sides, 5 to 7 minutes. Remove from pan.
2. Add apple and onion to pan drippings. Reduce heat to medium and cook, stirring often, until just softened, about 4 minutes. Stir in sauerkraut, cider, bay leaf, juniper berries, and caraway seeds.
3. Return chicken to pan, pushing thighs down into sauerkraut. Cover and simmer over medium-low heat until chicken is tender with no trace of pink, about 10 minutes. Remove and discard bay leaf before serving.