Braised chicken leg on apple sour chew

Name: Braised chicken leg on apple sour chew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 big apple; 4 Chicken legs (approx. 175 g each); 10 g Almond slivers; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 jar(s) (850 ml; extract weight: 810 g) Sauerkraut; 2 Bay leaves; 8 Juniper berries; 1/4 l Apple juice (without sugar); 1/4 l Vegetable broth (instant); 500 g baby potatoes; 1/2 bunch Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 big apple
4 Chicken legs (approx. 175 g each)
10 g Almond slivers
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 jar(s) (850 ml; extract weight: 810 g) Sauerkraut
2 Bay leaves
8 Juniper berries
1/4 l Apple juice (without sugar)
1/4 l Vegetable broth (instant)
500 g baby potatoes
1/2 bunch Parsley

Directions

1
Heat the oil in a pan or frying pan and fry the chicken legs in it vigorously on all sides. Season with salt and pepper and remove. Sauté onions in hot fat, add sauerkraut and braise.
2
Add apples, laurel and juniper berries and deglaze with apple juice and stock. Place the chicken legs on the cabbage and braise covered for 40 to 45 minutes. Wash the potatoes, peel them and cook in little boiling salted water for 20 minutes.
3
Wash parsley, dab dry and chop finely. Drain the potatoes and toss together with the parsley. Season sauerkraut with salt and pepper and arrange on plates with chicken legs and potatoes.
4
Sprinkle almond slivers on the chicken legs and serve garnished with bay leaves as desired.