Ach, du Lieber! Sauerkraut1

Gretl

Hi guys,[p]I forgot to post my experiment from a week ago. I used boneless chicken breast halves, but of course it would work with pork or sausage.[p]First I coated the chicken breasts with a mixture of dijon mustard, some honey, and dried sage. I emptied a rather large bag of sauerkraut into a baking pan that was just the right size to fit on the firebricks in the Egg. I cut a couple of smallish onions into wedges and mixed them in with the kraut along with about a half-tablespoon of caraway seed, and then placed some small red potatoes around the edges. I tucked the chicken breast halves into the kraut, dotted them with just a little butter, dusted them liberally with freshly ground black pepper, fired up the Egg to about 350-400, and left the whole thing alone for about an hour and a half. When the chicken was done, it was incredibly tender. I didn't drain the kraut first, and much of the liquid had cooked away. Perfect just-smoky-enough flavor; the most tender and and delicious chicken ever. The only unforseen slight disappointment was the potatoes. They were hard as little rocks; for some unfathomable reason, they hadn't cooked. But I fished them out and nuked them, then added them to the platter and served the whole thing to the delight of the German half of my family! Very, very tasty. This will be a big winner for cold-weather Egging next winter, too. Not that I'm hurrying the season, mind you!! [p]With this dish, I serve cored apples halves that are slowy sauteed cut-side down until soft with butter and enough brown sugar to create a syrupy mess. Divine.[p]Cheers,
Gretl