This is a comforting fall dish that’s very satisfying because of its sweet-and-sour undertones and the delicious sauce it makes as it cooks. It’s as good, if not better, when reheated and served the day after it’s made, as are most braises and stews. As shown in the photograph, I served the chicken alongside maple-roasted carrots and a rice-and-quinoa combination tossed with caramelized onions.
Ingredients
- 4 chicken legs
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp avocado oil or extra virgin olive oil
- 1 medium onion, halved and sliced
- 2 cloves garlic, minced
- 1/2 tsp ground sage
- 1 firm-fleshed medium apple, peeled, quartered, cored, and thinly sliced
- 1/4 cup cider vinegar
- 1 1/2 cups chicken broth
- 3/4 cup drained sauerkraut
- 1/2 cup apple butter
Instructions
Season the chicken all over with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. In a large sauté pan or Dutch oven over medium-high heat, add the oil. Brown the chicken well on both sides; remove the chicken to a platter. Pour off all but 2 tablespoons of fat from the pan; reduce the heat to medium.
Stir in the onion and the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring occasionally until the onion is soft, about 5 minutes. Stir in the garlic, sage and apple and cook, stirring occasionally, for 2 minutes. Stir in the vinegar, scraping up any brown bits from the bottom of the pan. Stir in the broth, sauerkraut and apple butter. Bring to a boil, partially cover the pan, reduce the heat, and simmer until the chicken is cooked through and tender, about 40 minutes.
