Chicken Braised In Sauerkraut

Recipe Ingredients

4		Bacon - cut crosswise
		Into thin strips
8		Chicken thighs - (abt 2 1/2 lbs total)
3/4 teaspoon	3.8ml	Salt - divided
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 teaspoon	5ml	Onion - chopped (small)
1 1/2 lbs	681g / 24oz	Sauerkraut - (3 cups drained) - rinsed
1 cup	237ml	Canned low-sodium chicken broth
1 teaspoon	5ml	Dijon mustard
10		Juniper berries - lightly crushed
1		Bay leaf
1/2		Splenda
		= (or other sugar substitute)

Recipe Instructions

In a large, deep skillet over medium-high heat, cook bacon until crisp. Transfer to a bowl with a slotted spoon. Sprinkle chicken with salt and pepper. Brown in two batches in bacon drippings, 8 minutes per batch. Transfer chicken to bowl as it browns.

Cook onion in drippings 4 to 5 minutes, until softened. Add bacon, sauerkraut, chicken broth, mustard, juniper berries, bay leaf, sugar substitute, and remaining salt and mix well. Arrange chicken on top. Bring to a simmer, cover, and cook on low 35 minutes, until chicken is cooked through.

Transfer to a platter. Discard bay leaf. Increase heat to high and boil off most of the cooking liquid. Serve chicken with sauerkraut on the side.

This recipe yields 4 servings.

Carbohydrates: 9.5 grams

Net Carbs: 5 grams

Fiber: 4.5 grams

Protein: 46 grams

Fat: 33.5 grams

Calories: 530

Description:

"Poultry with low carb sauerkraut is a popular European combination, and makes a great cold-weather entree. Bacon, mustard, bay leaves and juniper berries add depth of flavor."

Source:
Atkins Cookbook at http://atkinscenter.com

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