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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve. | 2. Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat. | 3. Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes. | 4. Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	3	slices	cut	350.28	1.0752	10.6008	33.3396
chicken thigh	8	pounds		15945.6	28.6296	347.1792	1602.8952
salt	3/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
tart apple	1		peeled cored chopped	-	-	-	-
sauerkraut	3	cups	drained rinsed	80.94	18.2328	3.8766	0.5964
chicken broth	1	cup	low sodium	78.12	1.89	11.1384	2.6208
dijon mustard	1	teaspoon		-	-	-	-
juniper berry	10		crushed	-	-	-	-
bay leaf	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.