Roast Chicken with Sauerkraut and Oranges

Ingredients

• 1 chicken (about 1.2 kg)
• Salt
• Pepper (freshly ground)
• 1 untreated orange
• Pepper
• 1 tbsp paprika powder (spicy or sweet, to taste)
• 4 tbsp melted butter
• 1 onion
• 2 tbsp Vegetable oil
• 600 g canned sauerkraut
• 100 ml dry white wine
• 100 ml Orange Juice
• 200 ml vegetable broth
• 4 juniper berries
• 2 Bay leaves
• 1 tsp Honey
• Pepper (freshly ground)
• Salt
• orange slice for garnish

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Wash and pat dry the chicken. Season the cavity with salt and pepper. Cut the orange into pieces and stuff them inside the chicken. Secure with toothpicks. Place breast side up on a rack over a tray and roast for 50-60 minutes.

3. 3.

   For the butter sauce, mix about 1 tsp salt with paprika powder and melted butter. Brush the chicken with the sauce after about 20 minutes, then every 10 minutes thereafter.

4. 4.

   Peel and finely dice the onion. Heat oil in a hot pot and sauté the onion until translucent. Add the sauerkraut and stir. Deglaze with wine and orange juice, letting it reduce almost completely. Pour in the broth and simmer gently for about 45 minutes on low heat.

5. 5.

   Add juniper berries and bay leaves after about 30 minutes of cooking and let them infuse. Finish by seasoning with honey, pepper and salt to taste.

6. 6.

   Serve the chicken on top of the sauerkraut, garnished with orange slices.