Alsatian Riesling chicken on sauerkraut

For 4 people
  • 2 large carrots (approx. 250 g)
  • 2 medium-sized onions
  • 1 clove of garlic
  • 1 sour apple
  • 1 (approx. 1.2 kg; possibly cut in half lengthways) Soup chicken
  • 1 Can (s) (850 ml) Sauerkraut
  • Salt
  • Pepper
  • 3 Juniper berries
  • 1 Bay leaf
  • 2 (approx. 180 g) Mettenden
  • 200 ml Riesling wine
  • Parsley to sprinkle
50 minutes
light
1.
Peel carrots, onions and garlic. Wash carrots. Chop the onions and garlic. Wash, core and dice the apple. Wash the chicken and cut in half if necessary. Put the cabbage with carrots, onions, garlic, apple, salt, pepper and spices in a pressure cooker (at least 4.5 liters). Place the chicken and meatballs on top. Riesling and 1/4 liter of waterpour on, bring to the boil. Close the pot according to the instructions and bring to the boil (see manufacturer). Then cook for about 25 minutes. (In a normal pot approx. 1 1/4 hours.) Steam off and open the pot according to the instructions (see manufacturer). Take out the chicken and let cool down a little. Also remove the carrots and sausage. Cut into pieces or slices. Peel the legs and breast off the chicken and remove the skin. Season the sauerkraut again to taste. Serve everything. Sprinkle with parsley. Boiled potatoes are delicious
1 person approx.:
  • 580 kcal
  • 2430 kJ
  • 53 g protein
  • 34 g fat
  • 4 g carbohydrates

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