Peel onions, halve and cut into wedges. Peel carrots, rinse and cut diagonally into 1/2 cm thick slices. Cut bacon into 2 cm pieces. Divide chicken legs at the joint. Heat oil in a roasting pan. Fry bacon in it over medium-high heat for 5 minutes and remove. Season chicken pieces with salt and pepper, brown all over in the drippings and remove. Fry onions, carrots and thyme in the drippings for 5 minutes. Drain sauerkraut in a colander. Mix sauerkraut and bacon in the roasting pan with the vegetables. Add 200 ml of water and bring to a boil.
Season with sugar, salt and pepper. Put the chicken pieces on the vegetables. Cover and braise in hot oven at 200° for 25 minutes (convection oven not recommended). Then cook uncovered for another 20 minutes.