Choucroute Garni a La Juive
Transport your taste buds to the heart of Alsace with "Choucroute Garni à la Juive," a comforting, kosher twist on the French classic. This slow-simmered dish features tangy sauerkraut paired with hearty cuts of kosher beef sausages, tender chicken thighs, and optionally rich, flavorful duck legs. Infused with aromatic juniper berries, bay leaves, and dry white wine, each bite is a perfect balance of savory and tangy notes. Nestled among the sauerkraut are potatoes and carrots, which soak up the luscious broth for a complete one-pot feast. Ideal for a cozy family dinner or a Shabbat table, this dish is served best garnished with fresh parsley and plenty of warm crusty bread on the side. With its soul-warming flavors and rustic elegance, "Choucroute Garni à la Juive" is sure to impress your guests and become a treasured favorite.
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Recipe Information
Ingredients
- 1000 grams Sauerkraut
- 4 pieces Beef sausages (kosher)
- 4 pieces Chicken thighs, bone-in
- 2 pieces Duck legs (optional, kosher)
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 4 medium Potatoes, peeled and halved
- 250 ml Dry white wine (kosher)
- 250 ml Chicken stock (kosher)
- 2 pieces Bay leaves
- 6 pieces Juniper berries
- 10 pieces Whole black peppercorns
- 2 tablespoons Duck fat or olive oil (for searing)
- 1 to taste Salt
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the sauerkraut under cold water to reduce its acidity, then drain thoroughly and set aside.
Heat the duck fat or olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken thighs and duck legs (if using) with a pinch of salt, and sear in the hot fat until golden brown on all sides. Remove and set aside.
Add the chopped onion, garlic, and carrots to the same pot. Sauté until softened and fragrant, about 5 minutes.
Stir in the drained sauerkraut, mixing it well with the onions and carrots.
Nestle the browned chicken thighs, duck legs, and kosher beef sausages into the sauerkraut mixture.
Add the dry white wine, chicken stock, bay leaves, juniper berries, and black peppercorns. Mix gently to combine.
Cover the pot, lower the heat, and let the mixture simmer gently for 1.5 to 2 hours. Stir occasionally and ensure there is enough liquid to prevent sticking; add more chicken stock or water if necessary.
About 30 minutes before the dish is done, add the halved potatoes to the pot, pushing them into the braising liquid. Season with additional salt as needed.
Once the potatoes are tender and the meat is cooked through, remove the pot from the heat.
Serve the choucroute garnished with fresh parsley, with plenty of sauerkraut, a piece of each meat, and a potato on each plate.
Nutrition Facts
Calories |
3955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.6 g | 335% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 13236 mg | 575% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 37.9 g | ||
| Protein | 177.1 g | 354% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 632 mg | 49% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 6938 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
