Did Someone Say Sauerkraut?

We landed back in NYC last week after a magical 4 days in Maine where the usual pilgrimages (Hussey's, Morse's, Moody's, Bob's) allowed us to feast on our northern favorites- fried things and cheese.  After gorging ourselves for the better part of a week, Adam and I trecked back home with a cooler full of memorabilia for the Brooklyn dwellers...Beans, cheese, kraut and pickle relish.

We ate salad for 4 nights straight before we could stomach busting out the Maine goodies, but when we did- YUM!  So here's a fast one pot weeknight dinner that is so yummy, the gas that comes later is worth it! 

Cast-Iron Chicken with Bacon and Sauerkraut
(serves 4)

1/2 lb slab of bacon, diced
4 legs and 4 thighs of chicken, bone in
salt
pepper
1 large onion, sliced
4-6 sprigs of fresh thyme
2 bay leaves
1 tsp crushed red pepper flakes
1 tsp sweet smokes paprika
1 lb sauerkraut
1/2 c chicken stock

1. Preheat over to 350 degrees

2. Render fat from bacon in cast iron skillet and remove bacon; set aside.

3. Season chicken with salt and pepper and brown it in the bacon fat.  Transfer to a plate.

4. Brown onions in bacon fat, adding more oil if necessary.  Add thyme, bay leaves, red pepper and paprika- saute briefly.  Return bacon to the pan and stir to mix in.  Add sauerkraut to pan and stir to mix in.  Arrange the chicken pieces on top of the sauerkraut mixture and pour stock over it all.

5. Put pan in the oven for 30-40 min (until chicken internal temp hits 165 degrees).

6. Serve with Hussey's baked beans for the ultimate grasto-intestinal experience!

Ooooh yeah...that's gonna hurt later...