4 slices bacon, cut crosswise
into thin strips
8 chicken thighs - (abt 2 1/2 lbs total)
3/4 tsp salt, divided
1/4 tsp freshly-ground black pepper
1 small onion, chopped
1 1/2 lbs sauerkraut - (3 cups drained), rinsed
1 cup canned low-sodium chicken broth
1 tsp Dijon mustard
10 juniper berries, lightly crushed
1 bay leaf
1/2 packet Splenda
= (or other sugar substitute)


In a large, deep skillet over medium-high heat, cook bacon until crisp. Transfer to a bowl with a slotted spoon. Sprinkle chicken with salt and pepper. Brown in two batches in bacon drippings, 8 minutes per batch. Transfer chicken to bowl as it browns.
Cook onion in drippings 4 to 5 minutes, until softened. Add bacon, sauerkraut, chicken broth, mustard, juniper berries, bay leaf, sugar substitute, and remaining salt and mix well. Arrange chicken on top. Bring to a simmer, cover, and cook on low 35 minutes, until chicken is cooked through.
Transfer to a platter. Discard bay leaf. Increase heat to high and boil off most of the cooking liquid. Serve chicken with sauerkraut on the side.
This recipe yields 4 servings.