2 large legs (about 1.2 kg) or 3 small
1.5 kg sauerkraut
olive oil (sunflower oil)
salt, paprika, pepper, pepper and beans, cumin , nutmeg, bay leaf
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Chicken legs are cooked and allowed to cool. Cold, their skin is removed, deboned and the meat is chopped into pieces. Peoria strain and set aside. Sauerkraut, chopped very finely or very thin strips put to stew in a pot with olive oil (sunflower oil), stirring often and make the broth to prevent burning, and if necessary, a little water. When softened put spices and already boiled chicken. All mix well and pour into pan. Bake in preheated oven, at the bottom of 180C degrees for about 25 minutes - above must hold a light crust, not to burn. * Along with spices and put crushed dried chillies (a matter of taste and for people who love). * broth cooked chicken legs is enough for me enough to not put water.