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Chicken Sauerbraten

  • Yield: 4 servings

Ingredients

For red cabbage:
1medium red cabbage, cored, quartered, and sliced
1-- green apple, cored, pealed and cut into matchsticks
1/4cup sugar
2teaspoons salt
2tablespoons unsalted butter
1/4cup cider vinegar
1/4teaspoon allspice
For Sauce
1cup Red Wine Vinegar
1cup Dry Red Wine
1small onion, sliced
1teaspoon caraway seeds
1/3cup packed brown sugar
6-- 8 juniper berries, crushed
6-- 8 black peppercorns
2-- bay leaves
-- salt to taste
1/2cup diced onion
1/2cup diced carrots
2tablespoons flour
2/3cup crushed gingersnaps
4-- boneless, skinless chicken breasts
2tablespoons olive oil
1-- bag wide egg noodles

Instructions

Submerge the cabbage in a bowl of cold water. Rinse and drain. Put cabbage, apples, butter, sugar, salt, cider vinegar and allspice into large sauce pan. Cover and simmer over low heat, stirring occasionally, until cabbage is tender – about 30 – 45 minutes.

Meanwhile, start the sauce by combining the red wine vinegar, red wine, onion, caraway seeds, brown sugar, juniper berries, peppercorns, bay leaves and salt in a medium saucepan. Bring to a boil over medium-high heat. Lower heat and simmer for 10 minutes. Strain and discard solids from the sauce Set aside the liquid.

Heat the olive oil in a large skillet over medium heat. Brown the chicken in the skillet, about 3 – 4 minutes per side. Remove chicken and set aside. Add diced onions and carrots to the pan and saute until softened, about 5 – 7 minutes. Add flour and saute another 2 – 3 minutes. Add reserved sauce to the onion/carrot mixture in skillet and heat until sauce starts to boil. Add the chicken, lower the heat, cover and simmer for 20 minutes or until chicken is cooked through.

Meanwhile, cook noodles according to package directions.

Remove chicken from sauce and keep warm. Stir crushed gingersnaps into sauce over low heat until sauce thickens – about 2 – 3 minutes.

Put 1 cup cooked noodles onto plate. Put one chicken breast on top of noodles and cover with 1/2 cup of sauce. Serve with 1 cup of red cabbage on the side.

Serves 4.

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