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Chicken And Sauerkraut
(Podvarak)
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| What You Need: |
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1½ pounds sauerkraut
A 3-pound frying chicken, cut up
Salt
7 tablespoons bacon fat or lard
½ cup finely chopped onions
¼ teaspoon finely chopped garlic
1 tablespoon finely chopped hot chili peppers
Freshly ground black pepper
½ cup chicken stock
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| How To Cook: |
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1. Wash the sauerkraut under cold running water, and then soak it in cold water 10 to 20 minutes to reduce its sourness. Squeeze it dry by the handful.
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2. Wash the chicken pieces quickly under cold running water, pat them dry with paper towels and salt generously. Over high heat, in a heavy 10-inch skillet, heat 4 tablespoons of the fat until a light haze forms over it.
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3. Brown the chicken pieces a few at a time, starting with the skin sides down and turning them with tongs. As each browns, remove to a platter and add a fresh piece to the pan until all the chicken is done. Set aside.
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4. Heat the rest of the fat in the skillet until a light haze forms over it and add the onions and garlic. Cook them for 2 or 3 minutes, or until the onions are slightly translucent.
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5. Add the sauerkraut, chili peppers and a few grindings of black pepper. Cook uncovered for 10minutes over medium heat. Using the tongs, lay the chicken pieces on top of the sauerkraut and pour the stock over the chicken.
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6. Bring the liquid to a boil, then reduce the heat to low and cook, covered, for 30 minutes, or until the chicken is tender. Serve the sauerkraut on a platter with the chicken, either surrounding it or as a bed for it.
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