Chicken with sauerkraut

Chicken with sauerkraut will help you move away from standard recipes for preparing vegetable preparations and delight your guests with the unusual taste of a treat that melts in your mouth. By the way, sauerkraut once helped the discoverer James Cook and his team not to die from the terrible disease of that time - scurvy. This is how the noble properties of the vegetable once saved lives, and now delight chefs around the world.

1. Calories
   77,34 kcal
2. Protein
   9,02 gram
3. Fat
   2,93 gram
4. Carbohydrates
   4,71 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Chicken breast

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   500 g
2. Sauerkraut

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   700 g
3. Tomato paste

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   80 g
4. Onions

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   200 g
5. Garlic

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   2 cloves = 10 g
6. Sunflower oil refined

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   2 tbsp. l. = 34 g
7. Salt

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   to taste
8. Black pepper ground

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   to taste

Steps:

1. 
   Wash and peel the vegetables first. Rinse the chicken breast with cold water, separate the fillet from the skin and bones, and trim the veins if necessary. If the cabbage is too sour, soak it in water for about half an hour. Peel the onions and garlic.
2. 
   Cook the meat. Finely chop the onion and place in a saucepan with a thick bottom. Add sunflower oil and simmer over low heat. Cut the chicken into small pieces and place in a pan, stir. Simmer until the breast is tender.
3. 
   Add cabbage. When the meat is ready, add tomato paste to the pan and mix well. Pass the garlic through a press and place in the pan. Add sauerkraut to the breast. Pour boiled water into the ingredients until it completely covers them. Stir.
4. 
   Finish the chicken with the sauerkraut. Stir the contents of the pan. Add salt and pepper to taste. Continue simmering until cooked through, about 30-40 minutes.
5. 
   Place the finished stewed chicken with cabbage on beautiful plates and serve.