🍽️ Oven chicken with orange stuffing and sauerkraut

Name: Oven chicken with orange stuffing and sauerkraut
Total time: 30 min
Yield: 4 servings
Ingredients: 1 chicken (approx. 1,2 kg); salt; pepper (from the mill); 1 untreated orange; pepper; 1 tbsp paprika powder (as desired, hot or sweet); 4 tbsp melted butter; 1 onion; 2 tbsp vegetable oil; 600 g sauerkraut (can); 100 ml dry white wine; 100 ml orange juice; 200 ml vegetable broth; 4 juniper berries; 2 bay leaves; 1 tsp honey; pepper (from the mill); salt; orange slice (for garnish)

550 kcal · 30 min · 4 servings

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Ingredients

1 chicken (approx. 1,2 kg)
salt
pepper (from the mill)
1 untreated orange
pepper
1 tbsp paprika powder (as desired, hot or sweet)
4 tbsp melted butter
1 onion
2 tbsp vegetable oil
600 g sauerkraut (can)
100 ml dry white wine
100 ml orange juice
200 ml vegetable broth
4 juniper berries
2 bay leaves
1 tsp honey
pepper (from the mill)
salt
orange slice (for garnish)

Instructions

1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. Rinse the chicken under cold running water. Then pat it completely dry with a kitchen towel.
3. Season the inside of the chicken generously with salt and pepper.
4. Cut the orange into small cubes.
5. Stuff the orange pieces into the cavity of the chicken.
6. Close the opening of the chicken using toothpicks.
7. Place the chicken breast-side up on a wire rack.
8. Place a baking tray directly under the rack to catch dripping fat.
9. Roast the chicken in the oven for 50 to 60 minutes.
10. Mix one teaspoon of salt with paprika powder and the butter in a small bowl.
11. Brush the chicken with the seasoned butter for the first time after 20 minutes of baking time.
12. Repeat the brushing with butter every 10 minutes thereafter.
13. Peel the onion and cut it into fine cubes.
14. Heat the oil in a pot.
15. Sweat the onion cubes in the hot oil until they are soft and translucent.
16. Add the sauerkraut to the pot and stir it into the onions.
17. Deglaze the kraut with wine and orange juice.
18. Let the liquid reduce almost completely.
19. Pour in the broth.
20. Let the kraut simmer gently over low heat for about 45 minutes.
21. After 30 minutes of cooking time, add the juniper berries and bay leaves to the kraut.
22. Let the spices cook along for the remaining time.
23. Season the kraut to taste with honey, pepper, and salt at the end.
24. Serve the finished chicken on top of the sauerkraut.
25. Garnish the dish with fresh orange slices.

Nutrition per serving

kcal: 550
Protein: 40 g · Fett/Fat: 30 g · Carbs: 15 g