Sauerkraut #2

CHICKEN BRAISED IN SAUERKRAUT
Ingredients:
4 slices bacon, cut crosswise into thin strips
8 chicken thighs
¾ tsp salt, divided
¼ tsp black pepper
1 small onion, chopped
1 ½ lb sauerkraut, drained, rinsed
1 c low-sodium chicken broth
1 tsp Dijon mustard
10 juniper berries, lightly crushed
1 bay leaf
½ packet Splenda

Directions: In large, deep skillet over medium-high heat, cook bacon until crisp. Transfer to a bowl with a slotted spoon. Sprinkle chicken with salt and pepper. Brown in two batches in bacon drippings, 8 minutes per batch. Transfer chicken to bowl as it browns. Cook onion in dripping 4-5 minutes, until softened. Add bacon, sauerkraut, chicken broth, mustard, juniper berries, bay leaf, Splenda, and remaining salt and mix well. Arrange chicken on top. Bring to a simmer, cover and cook on low 35 minutes until chicken is cooked through. Transfer to a platter. Discard the bay leaf. Increase heat to high and boil off most of the cooking liquid. Serve chicken with sauerkraut on the side or over the top.

Makes: 4 servings

Calories: 530
Fat: 33.5 gm
Carbohydrate: 9.5 gm
Protein: 46 gm

From: unknown