Baked chicken thighs with sauerkraut and potatoes

Ingredients

• chicken thigh 2 pieces
• sauerkraut 0.5 kilograms
• potato 6 pieces
• marjoram 2 tablespoons
• allspice 1 teaspoon
• bay leaf 1 piece
• white onion 2 tablespoons
• butter 3 tablespoons
• salt 1 to taste
• ground black pepper 1 to taste

Tools

• pan
• plate
• oven
• roasting-pan
• knife

Instructions

1. Separate the meat from the bones and remove the skin from the thighs. Rub the meat with salt and pepper.
2. Heat part of the butter in a frying pan and sear the thighs on both sides until golden brown. Transfer the meat to a plate.
3. If the sauerkraut is very sour, rinse it. Transfer it to the pan after the meat, add marjoram, herbal pepper, bay leaf, toasted onion, and season with salt and pepper. Cover and braise until al dente.
4. Grease a baking dish with a little butter.
5. Layer the potatoes, chicken pieces, and sauerkraut alternately in the dish.
6. Scatter shavings of the remaining butter on top.
7. Place the dish in a preheated oven and bake until the potatoes are tender and lightly browned.

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