Braised Chicken Thighs with Sauerkraut Recipe

These braised chicken thighs are a rustic dish that takes humble ingredients and elevates them into something truly special. At its heart are juicy, browned chicken thighs nestled into a hearty bed of tangy sauerkraut, a combination that may remind you of classic Northern and Eastern European comfort foods.

But the sauerkraut isn’t just a supporting player here as its bright, fermented tang forms the backbone of the dish’s flavor profile. Alongside apples, onions, and bacon, the sauerkraut shines, which results in a dish that feels both hearty and refined.

Whether you’re hosting friends for a cozy dinner or preparing a family meal that’s rich in flavor and tradition, this recipe is a testament to the magic of slow cooking and sauerkraut.

What do juniper berries taste like?

Juniper berries impart a special botanical taste to this dish; their complex flavor is predominantly described as pine-like, with citrus, pepper, and floral notes. You’ll need 10 berries, lightly crushed. This can be achieved by putting them in a zip-top bag and using a mallet or rolling pin to break them down. Alternatively, you can lightly crush the berries using a mortar and pestle.

Save the sauerkraut juice

Since this recipe calls for three cups of drained sauerkraut, you’ll be left with the juice. Don’t discard it just yet! There’s lots you can do with sauerkraut juice — use it like pickle brine to marinate meat, swap it in for vinegar to make a funky salad dressing, or use it as a starter to ferment other foods, among other things.

Note from the Food & Wine Test Kitchen

It’s OK to brown the chicken thighs in batches if they don’t initially all fit in the pan — they should shrink a bit as they cook. When it comes time to cook them over the sauerkraut, however, they’ll all need to fit in a single layer, so be sure to use a deep pan that’s large enough to accommodate all eight thighs.

Suggested pairing

For a white wine that will contrast nicely with the sauerkraut, look for a soft, full-flavored, and unoaked white. Gewürztraminer or Pinot Gris from Alsace in France are ideal choices.