Chicken and Sauerkraut

Melt the butter over low heat in a very large pot or casserole, being careful not to let it brown. Add the sauerkraut with all its juice. Add the clove of garlic, mashed. Stir well. Add the chicken, cut in pieces, and the potatoes, peeled and whole. mix well, making sure the sauerkraut covers the chicken and potatoes. Cover and cook over low-medium heat for one hour and 15 minutes, stirring the pot occasionally during cooking. Serve directly from the casserole or from a platter, with the sour cream on the side in a separate bowl. With this dish serve very thin rye bread and butter and cold beer.