Braised Chicken Roast With Sauerkraut, Apple & Onions
Not everyone wants a turkey!Â
Delicious over mashed potatoes & an easy peasy alternative to turkey this year.Â
The chicken roast is sweet and tangy and has just a juicy unique flavor that melts in your mouth.Â
A must make for that holiday or Shabbat table.Â
The leftovers are also fantastic in a sandwichÂ
Ingredients
1 chicken roast
2 large onions, sliced
2-3 apples, sliced
1 lb sauerkraut with juice
1/4 cup coconut sugar or regular sugar
Salt & Pepper to taste
Instructions
Preheat the oven to 325F
Season your chicken roast with salt and pepper generously all over.Â
In a large Dutch oven or casserole dish add some oil and then layer half of the onions and apples in the bottom.
Add the sugar and some more salt and pepper to the apples and onions and mix.Â
Place chicken roast on the onions and apples.Â
Pile the sauerkraut on top of the roast and press a bit to help it stay on top. Pour any remaining liquid from the bag into the dish.Â
Add the remaining onions and apples around the chicken roast. Cover with some wet parchment paper and braise in the oven for 3-4 hours (until the chicken is tender and ready to shred)
Remove from the oven and increase oven temperature to 425F
While the oven is coming to temp, shred the chicken with tongs or two forks. Mix the chicken with the onions, apples and sauerkraut until evenly distributed.
Return the chicken , uncovered, to the oven and roast for another 20-30 minutes until the ends are golden brown but not dried out.
Serve over mashed potatoes and enjoy!