Chicken with kohlrabi
Cut the chicken thigh fillets into larger pieces, season with salt, pepper and sprinkle with thyme. (If the fillets have skin, remove the skin beforehand, place them on a small baking tray and bake in the oven at 220 degrees until crispy, then remove and let cool.) Heat the oil in a high-sided frying pan and start browning the chicken on all sides.
Once browned, press in the two cloves of garlic, sprinkle with nutmeg, add the bay leaf, and pour in enough water to just cover it. We don't use stock in this recipe because it would take the flavor in a completely different direction, and we don't want that right now.
Clean the kohlrabi, cut it into cubes and add it to the chicken. Cover and cook over medium heat for 20-25 minutes.
Then pour in the sour cream, stir, and cook uncovered for another 10 minutes. If you want it thicker, you can add a tablespoon of sour cream.
Finally, stir in the fresh, chopped parsley and, if desired, add some pepper. You can also grate the fried chicken skin on top and serve.
