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🍽️ Chicken Sauerbraten with Pumpernickel

415 kcal · 60 min · 4 servings

Ingredients

• 4 sprigs parsley
• 100 ml white wine vinegar
• 200 ml grape juice (or white wine)
• 12 black peppercorns
• 4 bay leaves
• 1 carrot
• 2 onions
• 1 stalk celery
• 1.3 kg bone-in double chicken breast fillet (2 double chicken breasts)
• 2 tbsp oil
• salt
• pepper
• 1 tbsp whole wheat flour
• 400 ml poultry broth
• 85 g pumpernickel (2 slices)
• 30 g dried cranberries
• 2 tbsp balsamic vinegar

Instructions

1. 1. Wash the parsley under cold water.
2. 2. Pour the white wine vinegar and white wine into a pot.
3. 3. Add the peppercorns, bay leaves, and parsley stems to the liquid.
4. 4. Bring the mixture to a boil and let it cook for 5 minutes.
5. 5. Remove the pot from the heat and let the marinade cool down completely.
6. 6. Peel the carrot and the onions.
7. 7. Wash the celery and remove tough strings if necessary.
8. 8. Cut the vegetables into cubes of about 2 centimeters.
9. 9. Wash the chicken breasts and pat them dry with kitchen paper.
10. 10. Remove the skin from the chicken breasts.
11. 11. Cut each chicken piece with bone in half lengthwise and then crosswise.
12. 12. Place the cut vegetables and chicken into a large bowl.
13. 13. Pour the cooled marinade over the meat and vegetables.
14. 14. Cover the bowl with plastic wrap.
15. 15. Place the bowl in the refrigerator for one day to let the flavors infuse.
16. 16. The next day, remove the chicken from the marinade.
17. 17. Strain the marinade through a fine sieve into a container.
18. 18. Let the marinated vegetables drain well.
19. 19. Heat some oil in a large pan.
20. 20. Season the chicken pieces with salt and pepper.
21. 21. Sear the chicken on each side for about 1 minute.
22. 22. Remove the seared meat from the pan and set it aside.
23. 23. Add the drained vegetables to the hot pan.
24. 24. Sauté the vegetables while stirring until they are soft but not browned.
25. 25. Sprinkle whole wheat flour over the vegetables.
26. 26. Stir the flour well to combine it with the vegetables.
27. 27. Transfer the vegetables to a casserole dish or a large pot.
28. 28. Pour the collected marinade and poultry broth into the casserole.
29. 29. Place the chicken back into the casserole.
30. 30. Bring the mixture to a boil.
31. 31. Reduce the heat to medium and cover the casserole.
32. 32. Let the dish simmer gently for 15 to 20 minutes.
33. 33. Crumble the pumpernickel into small pieces.
34. 34. Add the pumpernickel crumbs, cranberries, and balsamic vinegar to the casserole.
35. 35. Let everything cook for another 5 minutes.
36. 36. Season the finished dish to taste with salt and pepper.
37. 37. Serve the chicken sauerbraten hot.

Nutrition per serving

• kcal: 415
• Protein: 64 g · Fett/Fat: 7 g · Carbs: 17 g