Chicken Sauerbraten

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 double chicken breast fillets on bone (2 double chicken breasts)
• 2 tbsp oil
• Salt
• Pepper
• 1 tbsp whole wheat flour
• 400 ml Poultry broth
• 85 g rye bread (2 slices)
• 30 g dried cranberries
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Wash the parsley. Bring white wine vinegar and white wine to a boil, add peppercorns, bay leaves and parsley stems, and simmer for 5 minutes. Let cool.

2. 2.

   Peel the carrot and onions, clean the celery, wash them and cut into about 2 cm pieces.

3. 3.

   Wash the chicken breasts, pat dry, remove skin and split each along the bone both lengthwise and crosswise.

4. 4.

   Place the vegetables in a bowl and pour over the cooled marinade. Cover with cling film and refrigerate for one day to marinate.

5. 5.

   The next day, remove the chicken from the marinade. Strain the marinade through a sieve and catch it. Drain the vegetables well.

6. 6.

   Heat oil in a pan. Season the chicken breasts with salt and pepper and sear each side for 1 minute.

7. 7.

   Remove the meat from the pan; add the vegetables to the pan, sauté until translucent while stirring. Sprinkle whole wheat flour over them and stir in.

8. 8.

   Transfer the vegetables to a roasting dish. Pour in the reserved marinade and poultry broth, add the chicken, bring to a boil, then cover and cook on medium heat for 15–20 minutes.

9. 9.

   Crush the rye bread into crumbs.

10. 10.

    Add the rye crumbs, cranberries and balsamic vinegar to the roasting dish and simmer for another 5 minutes. Season with salt and pepper and serve.