CHICKEN AND SAUERKRAUT
Make and share this Chicken and Sauerkraut recipe from Food.com.
Provided by Shari2
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Spray baking dish with cooking spray.
- Place chicken in baking dish.
- Spread Sauerkrat over chicken and top with 1 slice of cheese.
- Spread 1 Tbsp.
- of dressing evenly on top.
- Cover dish with foil and bake until cheese is melted and chicken is tender.
ONE-POT CHICKEN, SAUSAGE AND SAUERKRAUT
Braising is a surprisingly easy cooking method that yields meltingly tender chicken, mild sauerkraut, flavorful sausage and perfectly cooked potatoes in this all-in-one-pot dinner the whole family will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in Dutch oven; cook 9 to 11 minutes, turning once, until deep golden brown on both sides. Remove chicken from Dutch oven.
- Add kielbasa to Dutch oven; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove kielbasa. Add onion; cook 5 to 8 minutes, stirring frequently, until onion starts to brown. Add potatoes, sauerkraut, kielbasa, broth, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; stir. Place chicken on top of potato and sauerkraut mixture. Heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and potatoes are tender. Serve with sour cream.
Nutrition Facts : Calories 720, Carbohydrate 36 g, Cholesterol 150 mg, Fat 4 1/2, Fiber 5 g, Protein 43 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 2510 mg, Sugar 8 g, TransFat 1 g
BAKED CHICKEN REUBEN
This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good.
Provided by Paula
Categories World Cuisine Recipes European Eastern European Polish
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
- Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 16.7 g, Cholesterol 103.5 mg, Fat 28.1 g, Fiber 2 g, Protein 33 g, SaturatedFat 7.3 g, Sodium 1305.9 mg, Sugar 12.1 g
ROAST CHICKEN WITH SAUERKRAUT
Provided by Florence Fabricant
Categories dinner, casseroles, main course
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Wipe chicken inside and out and season the cavity with salt and pepper.
- Rinse the sauerkraut in cold water and drain well.
- Heat the oil and one tablespoon of butter in a large oven-proof casserole and brown the chicken on all sides. Be careful not to break the skin. Remove the chicken and set aside. Pour off the fat from the casserole.
- Heat the two tablespoons of butter in the casserole and saute the onion over medium heat until soft. Add the sauerkraut and garlic and cook a few minutes longer. Spread the sauerkraut over the bottom of the casserole and place the chicken on top of it. Put the bay leaf on the chicken, pour the vermouth around the chicken, bring to a simmer, cover and place in oven to roast for one hour.
- Lift chicken from the casserole, draining any juices from the cavity and rest it on a platter. Using a slotted spoon, drain the sauerkraut from the casserole and spread it around the chicken and cover the platter with foil to keep it warm.
- Add the chicken stock to casserole and heat juices. Dissolve the cornstarch in the one-quarter cup of cold reserved sauerkraut juice and gradually stir this mixture into the simmering sauce. Season to taste. Pour a little of the sauce over the chicken and pass the rest at the table.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 31 grams, Carbohydrate 9 grams, Fat 50 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 15 grams, Sodium 930 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED CHICKEN LEGS IN SAUERKRAUT
Steamed baby potatoes make a nice side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Season chicken on all sides with salt. Heat a large skillet over medium-high heat; swirl in oil. Add chicken and cook until browned, about 4 minutes a side. Transfer to a plate.
- Add onion to skillet. Cook, scraping up browned bits, about 1 minute. Remove from heat; stir in carrots and sauerkraut until well combined.
- Transfer sauerkraut mixture to a 9-by-13-inch baking dish. Nestle chicken legs in mixture, cover with parchment-lined foil, and bake 30 minutes. Uncover, increase heat to 425 degrees, and bake until top is lightly caramelized and a thermometer inserted into thickest part of chicken legs (without touching bone) registers 165 degrees, about 10 minutes more. Serve immediately.
BRAISED CHICKEN THIGHS WITH SAUERKRAUT
Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. The robust combination of flavors makes this a great hearty winter dish. Created by the staff of Food & Wine. For a white wine that will contrast nicely with the sauerkraut, look for a soft, full-flavored, and unoaked white. Gewürztraminer or pinot gris from Alsace in France are ideal choices.
Provided by NcMysteryShopper
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.
- Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.
- Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.
- Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.
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CHICKEN THIGHS WITH APPLES, ONIONS AND SAUERKRAUT
From weightwatchers.com
Cuisine GermanCategory DinnerServings 4Total Time 35 mins
- Spray chicken with olive oil nonstick spray and sprinkle with 1/2 teaspoon salt and pepper. Press Sauté on 6-quart Instant Pot and set cooking time for 15 minutes. When Hot is displayed, add chicken and cook until browned, about 4 minutes. Turn and cook until browned on second side, about 2 minutes longer. Transfer to plate.
- Add onion and apple to pot and cook, stirring occasionally, until onion is almost softened, about 2 minutes. Stir in sauerkraut, caraway seeds, and remaining 1/4 teaspoon salt. Place chicken on top of sauerkraut mixture. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
- Press Pressure Cook and select Low Pressure; set cooking time for 7 minutes. When time is up, press Cancel to turn off pot. Allow pressure to naturally release for 5 minutes. Move steam-release valve to Venting position to release remaining pressure. Remove lid.
- Arrange chicken on serving platter. Stir 1/4 cup dill into sauerkraut mixture; spoon sauerkraut onto platter surrounding chicken. Sprinkle with scallions and additional dill. Serve with mustard, if desired.
SAUERKRAUT CASSEROLE WITH CHICKEN - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
5/5 (2)Total Time 2 hrs 45 minsCategory Dinner, MainCalories 284 per serving
- Heat up the oil in the casserole dish, add the bay leaf, allspice, caraway seeds, onion and garlic. Fry for a couple of minutes over a medium heat stirring often.
- Move the onion mixture to the side, add the chicken and fry for 2-3 minutes on each side. Add the prunes, sauerkraut, mushrooms and stir thoroughly. Continue cooking for another 2-3 minutes.
- Add the carrot, potato, wine and water, 1 teaspoon of salt and a generous amount of pepper and stir thoroughly. Cover and place on the bottom oven shelf and bake for 2.5 hours. Stir the stew 2-3 times throughout cooking.
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- In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.
- Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.
- Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.
- Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.
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