Caraway Sauerkraut Chicken
This juicy chicken recipe is a brilliant way to sneakily add in some gut-loving sauerkraut into a meal. A touch of sweetness from the apple juice blends perfectly with the fennel, cabbage, sauerkraut and caraway to make the veggies irresistible and utterly delicious.
Sauerkraut is a fermented cabbage which is abundant in lactobacillus and other friendly bacteria. The caraway, bay leaves, thyme and juniper berries are all wonderfully soothing and can settle your tummy with their anti-inflammatory properties.
This recipe is naturally gluten-free, dairy-free, grain-free, egg-free and nut-free. See the lower histamine option in the notes below.
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Caraway Sauerkraut Chicken
Ingredients
- 1 Onion
- 0.5 Spring Cabbage (Can use other types)
- 1 Bulb Fennel
- 1 tbsp Olive Oil
- 4 Chicken thighs
- 2 tsp Caraway Seeds
- 8 Juniper Berries
- 2 Bay Leaves
- 4 Sprigs Thyme fresh
- 150 ml Chicken Stock (or bone broth)
- 150ml Apple Juice
- 500 g Baby Potatoes
- 2 tsp Olive Oil
- 200 g Sauerkraut
Instructions
- Pre-heat your oven to 180oC fan (200oC conventional)
- Thinly slice the onion, cabbage and fennel. Set aside.
- Put the olive oil into a large casserole dish and set over a medium heat. When the oil is hot, add the chicken thighs and cook each side for a few minutes, until golden all over. Remove the chicken thighs from the casserole dish and put onto a plate. Again set aside.
- Lower the heat a little, then pop the onion, fennel and cabbage into the casserole dish. Sauté for a 5-10 minutes until turning golden. Add the caraway seeds, juniper berries, bay leaves, thyme, chicken stock, apple juice and season with salt and pepper. Stir well, then return the chicken thighs to the casserole dish and leave for a few minutes to bring up to a simmer.
- At this point, put the baby potatoes into a roasting tin with the olive oil. Season with salt and pepper and toss to coat. Place into the pre-heated oven.
- Return to the chicken. Put the lid onto the casserole dish and continue to simmer gently for 30 minutes, until the chicken is cooked through. Check that the potatoes are tender and golden brown.
- Because the bacteria in the sauerkraut can start to be killed off by temperatures over about 50oC, we add this at the end. So separate the chicken from the caraway mixture and if you like, scoop out the juniper berries and bay leaves for your little ones as they might make a bit of a surprise. Then stir in the sauerkraut.
- Serve the chicken immediately on top of the caraway and sauerkraut mixture, with the potatoes on the side.
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