Chicken Thighs with Sauerkraut


3 slices bacon, cut crosswise into thin strips
8 chicken thighs (2 1/2 pounds)
3/4 teaspoon salt
1/4 teaspoon Spice Hound black Tellicherry peppercorns (freshly ground)
1 medium onion, chopped
1 medium carrot, chopped
1 Granny Smith apple, peeled, cored and chopped
3 cups sauerkraut, drained and rinsed
1 cup chicken broth or homemade stock
1 teaspoon Dijon mustard
10 Spice Hound juniper berries, lightly crushed
1 Spice Hound bay leaf


In a large frying pan, cook bacon over moderate heat until crisp.
Remove with slotted sppon and reserve.
Season chicken thighs with 1/2 teaspoon salt and pepper and add to pan in batches if necessary.
Cook until browned about 8 minutes,
Remove from pan.
Pour off all but 1 tablespoon of fat.
Add onion, carrot, and apple to pan.
Cook covered over medium heat for 5 minutes.
Stir in sauerkraut, bacon, broth, mustard, juniper berries, bay leaf and remaining salt.
Arrange chicken in an even layer on top.
Bring to a simmer; reduce the heat, and cook covered until the chicken is done (about 25 minutes).

Remove chicken from pan and discard bay leaf.
Raise the heat and cook sauerkraut until slightly thickened.
Serve chicken on top of sauerkraut.

Yields 4 servings.