Chicken cassarole with potatoes and sauerkraut.
This is my take on the famous German / France Sauerkraut dish.
I know they using different meat and probably all the rest of the ingredients are different, but give it a go and see for yourself.
In my dish I used cubage and fennel sauerkraut that I made at home. It turn to add some culinary value to the dish and its definitely reminds me the’ real’ dish. It is not better but it is not worse (I think), well depend how good you are as a cook.
1 chicken, cut into joints
14 medium size potatoes
1 chilly pepper sliced
2 cups sauerkraut
3 tbsp goose fat
½ tsp ground coriander
½ ground caraway seeds
250ml white wine
1 tsp pickled green pepper seeds
Brown the chicken in some of the goose fat on all sides and set aside.
In the same oven proof pan, mix the rest of the ingredients except the wine, add some goose fat and cook for a few minutes on medium heat to coat the vegetables with the fat and mix it with the spices.
Pour in the wine and bring to the boil, and boil for a few minutes, Now add the chicken bits to the pan and make sure they are nearly submerged in the liquid. If need be add some more boiling water, but don’t over flood the dish.
Bring it back to the boil. Cover the pan and bake in the oven. First for half an hour on 220 degrees C, then turn the heat down to 180 degrees C for a further fifty minutes.
Remove the lid and leave in the oven several minutes more until you have got nice golden colour and crispiness on top of the dish.
Take out of the oven, cover with the lid and let rest for 8 minutes before serving.
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