Simple braised chicken cooked with tangy sauerkraut.
200 gChicken thighs
50 gOnion
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5 gGarlic
Optional
200 gSauerkraut
0.25 cupWater
1 leafBay Leaves
Optional
1 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Prepare and season the chicken for cooking with the sauerkraut.
Pat the chicken dry with paper towels and season all over with salt and black pepper.
Heat a splash of olive oil in a pan over medium heat, then add the chicken and cook until lightly browned on all sides.
Add the sliced onion to the pan and cook, stirring, until softened; add the chopped garlic and cook briefly until fragrant.
Stir in the sauerkraut, add the bay leaf and a splash of water, then bring everything to a gentle simmer.
Cover the pan and let the chicken and sauerkraut cook over low heat until the chicken is cooked through and the flavors meld, adding a little more water if the pan looks dry.
Taste and adjust seasoning with more salt and black pepper if needed, then discard the bay leaf and serve the chicken with the sauerkraut.