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Braised Chicken Thighs With Sauerkraut


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3 slices bacon, cut crosswise into thin strips

8 chicken thighs (about 2 1/2 pounds in all)

3/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1 onion, chopped

1 carrot, chopped

1 tart apple, such as granny smith, peeled, cored, and chopped

3 cups drained and rinsed sauerkraut (about 1 1/2 pounds)

1 cup canned low-sodium chicken broth or homemade stock

1 teaspoon dijon mustard

10 juniper berries, lightly crushed

1 bay leaf

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