1.   Add drained sauerkraut and stir well, scraping browned bits from bottom of pan.

2.   Be sure to scrape the bottom of the pan to release any browned bits left from the chicken and potatoes.

3.   Add reduced cider, and bring to a simmer, scraping bottom of pan to free the browned bits.

4.   Add the broth and bring to a boil, scraping up any browned bits.

5.   Add the chicken stock and bring to a boil, scraping up any browned bits in the skillet.

6.   Add the sauce to the skillet and bring to a boil, scraping up any browned bits.

7.   Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits.

8.   Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits.

9.   Add stock and stir to scrape up any browned bits.

10.   Add the broth and water and bring to a simmer, stirring to dislodge the browned bits clinging to the bottom of the pot.