Chicken & Bacon Choucroute

Sauerkraut, sausages, chicken, and bacon? Yes, please!

Recipe provided by OlyKraut

Prep time: 45 mins

Cook time: 30 mins

Serves: 6-8

• 1 Tbsp. extra-virgin olive oil
• 3 lb. skin-on, bone-in chicken thighs (6–8)
• Kosher salt
• 8 oz. slab bacon, sliced ½” thick
• 6 garlic cloves, lightly crushed
• 2 large sprigs thyme
• 1 tsp. juniper berries
• 4 cups OlyKraut of your choice, rinsed, squeezed dry, divided (2 cups and 2 cups)
• 1 cup dry white wine
• 2 lb. sausages, such as kielbasa

1. Place a rack in upper third of oven; preheat to 400°.
2. Drizzle oil in a large skillet. Season chicken with salt and arrange skin side down in a single layer in skillet. Cook over medium heat until skin is golden brown around the edges, ~12 mins. Once chicken pieces have all released from skillet and slide around easily, continue to cook, shifting pieces until skin is deeply browned, 6–8 mins longer.
3. Transfer chicken to a plate and turn skin side up. Pour off all but ¼ cup fat from skillet. Add bacon to same skillet and cook, turning once, until lightly browned, about 5 mins; transfer to a plate.
4. Cook garlic in skillet, until golden brown, about 3 mins. Add thyme and juniper berries and cook, tossing, about 1 min. Add 2 cups sauerkraut and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, 6–8 mins. Remove skillet from heat.
5. Place sausages in a 3-qt. baking dish and pile warm sauerkraut over. Arrange chicken thighs and bacon on top of sauerkraut. Pour in ¾ cup water and bake until chicken is cooked through and liquid is bubbling throughout, 25–30 minutes.
6. Top with 2 cups sauerkraut and enjoy!