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Chicken Braised in Sauerkraut Recipe


Atkins Chicken Braised in Sauerkraut
2.7g
Net Carbs
Prep Time: 25 Minutes
Style:American
Cook Time: 35 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

29.4g

Protein

24.7g

Fat

2g

Fiber

304.6kcal

Calories

calculator How to Calculate Atkins Net Carbs

INGREDIENTS

  • 4 pieces Bacon, slab
  • 40 oz, with bone, raw (yield after cooking, bone removed) Chicken Thigh (Skin Eaten)
  • 3/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 small Red Onions
  • 3 cup Sauerkraut (Solid and Liquids, Canned)
  • 1 cup Chicken Broth, Bouillon or Consomme
  • 1 tsp Dijon Mustard
  • 1 each Bay leaves, dried
  • 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)

DIRECTIONS

This recipe requires Juniper berries as an ingredient. You will need 3/4 teaspoon for 6 servings. If you cannot find them, leave them out of the recipe.
 
  1. In a large, deep skillet over medium-high heat, cook bacon until crisp. Transfer to a bowl with a slotted spoon to cool, once cooked chop into bite sized pieces.
  2. Sprinkle chicken with teaspoon salt and pepper. Brown in two batches in bacon drippings, 8 minutes per batch. Transfer chicken to bowl as it browns.
  3. Dice onion and cook in drippings for 4-5 minutes, until softened. Add bacon, sauerkraut, chicken broth, mustard, juniper berries, bay leaf, sugar substitute, 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 chicken to a platter. Discard bay leaf.
  4. Increase heat to high and boil off most of the cooking liquid. Serve chicken with sauerkraut on the side.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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