-
1
Preheat oven to 350 degrees.
-
2
Wipe chicken inside and out and season the cavity with salt and pepper.
-
3
Rinse the sauerkraut in cold water and drain well.
-
4
Heat the oil and one tablespoon of butter in a large oven-proof casserole and brown the chicken on all sides.
-
5
Be careful not to break the skin.
-
6
Remove the chicken and set aside.
-
7
Pour off the fat from the casserole.
-
8
Heat the two tablespoons of butter in the casserole and saute the onion over medium heat until soft.
-
9
Add the sauerkraut and garlic and cook a few minutes longer.
-
10
Spread the sauerkraut over the bottom of the casserole and place the chicken on top of it.
-
11
Put the bay leaf on the chicken, pour the vermouth around the chicken, bring to a simmer, cover and place in oven to roast for one hour.
-
12
Lift chicken from the casserole, draining any juices from the cavity and rest it on a platter.
-
13
Using a slotted spoon, drain the sauerkraut from the casserole and spread it around the chicken and cover the platter with foil to keep it warm.
-
14
Add the chicken stock to casserole and heat juices.
-
15
Dissolve the cornstarch in the one-quarter cup of cold reserved sauerkraut juice and gradually stir this mixture into the simmering sauce.
-
16
Season to taste.
-
17
Pour a little of the sauce over the chicken and pass the rest at the table.
