Instructions: Heat oil in heavy large pot over medium heat. Add bacon and cook until crisp and golden-brown. Transfer bacon to paper towels. Pour off all but 2 tablespoons fat from pot. Add onions and cook over medium heat until translucent, stirring occasionally, about 10 minutes. Add garlic and juniper berries and stir 2 minutes. Mix in sauerkraut, apple and grated potato. Add wine, cider and enough broth just to cover sauerkraut. Bring mixture to boil, stirring frequently. Add garni. Cover and simmer 1 hour, stirring mixture occasionally.

If sauerkraut is too liquid, uncover and stir over medium-high heat to reduce. Remove garni. Season sauerkraut with salt and pepper. Mix in bacon. (Can be prepared one day ahead. Cover and refrigerate.)

Preheat over to 350 degrees.

Spoon 2/3 of sauerkraut into shallow baking dish just large enough to accommodate armadillo chops and new potatoes in single layer. Arrange armadillo over sauerkraut. Spoon remaining sauerkraut over. Cover tightly with foil. (Can be prepared 6 hours ahead; chill. Bring to room temperature before baking.) Bake until heated through, 35 minutes.

Meanwhile, peel narrow band from center of each new potato. Place potatoes in large saucepan. Cover with cold salted water and bring to boil. Cover and boil until potatoes are just tender, 15 to 20 minutes; drain.

Tuck potatoes into sauerkraut. Cover and bake 10 more minutes. Divide sauerkraut, armadillo and potatoes among heated plates. Sprinkle potatoes with parsley. Serve with mustard.

This recipe yields 4 servings.

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