Bread the chicken thighs and dredge in the flour.

2. Brown the thighs in oil till nicely browned.
Remove to a dish.

3. Chop the onions in a 1/2 medium dice.

4. Mince JUST the parsley stems of one bunch at this point.

Combine with the onion and place in the Dutch Oven.

5. Heat 1/4 cup vegetable oil and add the onions and parsley stems.
Cook for 15 minutes stirring till the onions are soft.

6. Layer the browned chicken thighs on top of the onions.

7. Pour the chicken stock and white wine into the pot.
Cover and simmer for 30 minutes.

8. While the chicken is simmering cut the celery in half the long way and then in a 1 / 4 inch pieces.

7.Next slice the carrots into small 1 / 4 inch pieces. In this case I used the baby carrots you get in a bag at the supermarket.

Hold the vegetables till the chicken has simmered 30 minutes.

8. Add the vegetables to the pot.

Next add the sauerkraut

Mix in and simmer for another 20 minutes or until the chicken and vegetables are very tender.

9. Remove the chicken to a serving dish

10. Mix 1 / 2 cup of the dredging flour with 1 cup water.
Bring the sauce to a simmer and pour in a steady stream while stiring
until it is thickened to your liking. Remember that it will thicken a bit more in the next 15 minutes.

11. Pour the sauce over the chicken. Hold in an oven till ready to serve.
Top with chopped parsley leaves.

I served this dish with Dampfnudel a steam-fried dumpling.