Ima's Chicken with Sauerkraut and Cabbage

Total time: 45 minutes
Makes 4 servings

You’ll need:

· A large skillet or wide-bottomed Dutch oven
· A Frywall that fits:
· 2 lbs. bone-in chicken thighs
· 1 medium onion, chopped medium
· 3 medium garlic cloves, diced fine
· 6 cups shredded green cabbage
· 3 cups sauerkraut
· 1 ½ tbsp. sweet paprika
· salt and pepper to taste
· 1 ½ tbsp. vegetable or olive oil

Lightly salt and pepper chicken on both sides. Preheat skillet on medium-high and place Frywall into position. Add oil to the pan and spread it so it covers the bottom of the pan evenly. When the oil beginning to shimmer, add the chicken pieces skin side down. If the pan can’t accommodate all the pieces in one layer, work in batches. Cook the chicken 4-5 minutes, until nicely browned, then flip and brown the other side for an additional 4-5 minutes. Reduce the heat to medium and remove the chicken to a plate, leaving the oil and rendered chicken fat in the pan.

Add the chopped onion to the pan and cook for 3-4 minutes, or until the onions have softened and begun to brown. Add the garlic and cook for another minute. Add the paprika, then the cabbage, then the sauerkraut, mixing thoroughly after each ingredient. Return the chicken to the pan, nesting the pieces inside the cabbage mix. Add ¾ cup water, cover tightly with a lid, and reduce heat to medium-low.

Cook covered for 30 minutes, checking in every 5-10 minutes to gently rotate the chicken and turn the cabbage. The dish is ready when the chicken is fork tender and the cabbage has lost all signs of crunch. If there’s more than 3/4” of liquid at the bottom of the pan, cook uncovered over high heat to reduce the sauce slightly. Check seasoning for salt and pepper. This is crucial since different brands of sauerkraut will have lent different levels of base saltiness to the dish.

Serve immediately or refrigerate and serve the following day (even better!). Accompany with boiled potatoes, egg noodles, or rice. And don’t forget the pickles!