400g of chicken thighs
½ onion, finely diced
2 cloves of garlic, finely diced
1 tablespoon of olive oil
1 cup of Chicken Bone Broth
1 ½ cups of sauerkraut (homemade or bought)
6 kale leaves, chopped
1 large sweet potato, peeled and chopped into chunks
1 handful of fresh spinach
1 handful of Italian parsley, roughly chopped
In a large lidded frypan, add olive oil and brown chicken on both sides over a medium to high heat. This should take about five minutes each side. Remove chicken and turn heat down to low. Add onion and garlic and cook for five minutes. Add bone broth, sauerkraut, kale and sweet potato and simmer for five minutes. Add chicken back into the pan, place lid on and simmer for a further 20 minutes.
Add in the spinach and parsley, stir, simmer for another two minutes and serve.
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