Sauerkraut and Potato with Leftover Chicken

Still noshing on Tuesday's chicken and working extra hours, so wanted an easy-but-good go-with vegetable. Combined with the fact that it's COLD for Washington DC and I added in "comfort food" as a factor. This, adapted from the Woman's Day Encyclopedia of Cookery delivered on all counts. I'd never really thought of Sauerkraut except as a condiment or side salad. This has changed my mind.

Sauerkraut and Potato Comfort
Serves 2
1 lb. (mine was 14 oz. dry weight but you don't need to be picky) Fresh Sauerkraut. The "Fresh" part is pretty important. It would be ok with good preserved, but the kind you get in the deli section (or have made yourself) will yield a much better result.
8 oz. red bliss or similar thin-skinned potato (again, approximate)
1 md onion
2T bacon fat, lard, or butter (I used bacon fat; use butter only if you want to keep the dish vegetarian - the fat/lard makes a big taste difference)
1 c white wine (I used a semi-dry Riesling)
1/4 t salt
1 T coriander
(for next time: 1 lg carrot)

Chop the onion. Grate the potato. Drain the sauerkraut. (for next time: grate the carrot)

Heat the fat and saute the onion in it until it is translucent. Add the sauerkraut and saute a couple of minutes. Add the wine, salt and coriander and mix. Cover and simmer 30 minutes.

Uncover and add the grated potato (for next time: and the carrot) and mix. Recover and simmer 20 minutes more. Uncover. Turn up the heat and saute until any remaining liquid is of a medium sauce-like consistency.

If serving with meat (as shown in the post picture) put into dish, making a well in the center. Put meat in the depression and grate black pepper to taste.

If serving without meat, season to taste.

Serve and eat hot.