PORK ROAST AND SAUERKRAUT
My family which is mostly German-Irish ate the same meal for New Year's every year of my life. It consisted of pork roast, sauerkraut, kielbasa and mashed potatoes. We ate the pork (pork roast and kielbasa) because pigs are a symbol of progress. Pigs push forward, rooting themselves in the ground before moving, and we need to move into the New Year in the same way. We eat sauerkraut, as it's believed it will bring blessings and wealth for the new year. It also reminds us that with the good comes the bitter as well. We eat potatoes to remind us that even as poor men we still had potatoes to eat.
Provided by Dianna Jacobs-Fresh
Categories World Cuisine Recipes European German
Time 6h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
- Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
- Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
- Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 15.9 g, Cholesterol 91.2 mg, Fat 24.9 g, Fiber 4.1 g, Protein 26.6 g, SaturatedFat 8.7 g, Sodium 1341.2 mg, Sugar 9.8 g
CHICKEN SAUERKRAUT POTATO BAKE
This very simple chicken and sauerkraut casserole is surprisingly delicious. Be sure to serve it with good dark bread and nice cold beer.
Provided by Geroniho
Categories Main Dish Recipes Casserole Recipes
Time 1h50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat garlic and butter in a small skillet over medium heat. Cook and stir until garlic softens, about 2 minutes. Reserve.
- Spoon the sauerkraut into the bottom of a 9x13 inch baking dish; top with the chicken pieces. Scatter potatoes around the chicken, and sprinkle with the cooked garlic. Spoon some of the sauerkraut over the top of the chicken. Cover dish with aluminum foil.
- Bake in preheated oven until the chicken cooked through, and very tender, about 1 1/2 hours.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 14.2 g, Cholesterol 84.7 mg, Fat 9.3 g, Fiber 5 g, Protein 28.9 g, SaturatedFat 3.2 g, Sodium 1244.7 mg, Sugar 2.4 g
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.
ROASTED CHICKEN WITH SAUERKRAUT
Check out this unique recipe for aromatic baked chicken with sauerkraut in the oven. The perfect dish for any dining table
Provided by Sia Ribagina
Categories Chicken
Time 2h30m
Yield 4
Number Of Ingredients 8
Steps:
- Wash the chicken meat and cut it into portions. Cut the sauerkraut finely. For this recipe I used an earthenware pot. If you dont have one you can use a deep oven dish, covered with aluminum foil as a lid.
- Place half of the sauerkraut in the dish, arrange chicken on top, with bay leaf and grains of black pepper between them. If necessary, add salt. In this case I did not because the sauerkraut is plenty salty to my taste.
- Add the rest of the sauerkraut on top, sprinkle it with paprika, oil, add the broth and cabbage juice and mix with your hands so that all the products get flavored.
- The paprika I used is the smoked type. If you dont have any, use regular paprika but smoked paprika has an incredible aroma and can be found in all major stores.
- Close the pot with a lid and put it in the oven at 390°F (200 °C) for 30 minutes, then reduce to 320°F (160 °C) and stew for half an hour.
- Finally, remove the lid and using a fork, lift the chicken meat out to the very top. Put it in the oven again at 360°F (180 °C) for another 20 minutes until the meat turns golden brown.
BAKED CHICKEN WITH SAUERKRAUT
Provided by 07harley
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Cut chicken into serving pieces. Wash and pat dry with paper towel and set aside. In a strainer, rinse sauerkraut with cold water. Press with back of spoon until all moisture has been pressed out. Toss with ground pepper and rosemary and spread evenly in oiled 9-inch square baking dish. Arrange chicken, skin side up, over top of sauerkraut. Brush with lemon juice and oil. Sprinkle lightly with salt and pepper to taste. Cover loosely with aluminum foil and bake in preheated oven for 1 1/2 hours. Remove foil during last half of baking to allow chicken to brown.
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.
SAUERKRAUT STUFFING
When my husband and I were married, I didn't know how to boil water. Now, many years later, there are 890 cookbooks and counting in my collection-and we are parents of five grown children and grandparents of eight!
Provided by Taste of Home
Categories Side Dishes
Time 2h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat. Stir in the sauerkraut, parsley and seasonings. , Stuff chicken cavity; place on a rack in roasting pan. Roast, uncovered, at 375° for 2 hours or until chicken is tender and juices run clear. Remove to a serving platter and keep warm. , Measure 3/4 cup of the pan drippings; pour into a saucepan. Combine water and flour; add to drippings. Cook and stir until gravy boils; boil 1 minute. Serve with the chicken.
Nutrition Facts : Calories 624 calories, Fat 37g fat (14g saturated fat), Cholesterol 184mg cholesterol, Sodium 1062mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 52g protein.
RESTAURANT RUC'S ROAST GOOSE WITH SAUERKRAUT
Provided by Moira Hodgson
Categories dinner, main course
Time 3h45m
Yield 4 - 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Spread the caraway seed and salt liberally over the goose and inside the cavity. Place in a roasting pan with the gizzards, neck, liver and wings underneath, plus two cups of water. Roast for two to three hours or until cooked, basting frequently with more water and pouring off the fat.
- Rinse the sauerkraut and put into a heavy pot with 1-2 cups water, the caraway seeds and salt. Boil for 30 minutes and drain. In a separate pan saute the onion with the bacon. Add to the sauerkraut. Season with sugar and vinegar to taste. Cook for five more minutes.
- Arrange goose on a serving dish and keep warm. Pour the fat off the cooking juices in the roasting pan. Stir in the flour, cook for a minute, then add the stock. Bring to a boil, season and serve separately in a sauce boat. Place the dumpling around the goose. Serve the sauerkraut in a bowl.
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
CHICKEN SAUSAGE AND SAUERKRAUT RECIPE
If you want a hearty and quick meal for busy nights this chicken sausage and sauerkraut recipe is what you need. Savory sausage mixed with tangy sauerkraut.
Provided by Recipes.net Team
Categories Pan-Fry & Skillet
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Sauté the sausages and onions for about 5 minutes until it begins to brown.
- Add in the carrots, sauerkraut, wine, pepper, and bay leaf. Stir and bring the contents to a simmer.
- Cover and allow the carrots to tenderize and the liquid to evaporate. Leave it for about 15 minutes but stir occasionally.
- Turn off the heat once done and remove the bay leaf.
- Garnish with chopped cilantro and serve.
Nutrition Facts : Calories 364.00kcal, Carbohydrate 16.00g, Cholesterol 79.00mg, Fat 20.00g, Fiber 3.00g, Protein 18.00g, SaturatedFat 4.00g, ServingSize 4.00, Sodium 1,530.00mg, Sugar 6.00g, UnsaturatedFat 3.00g
ROAST CHICKEN WITH CREAMY SAUERKRAUT
Try something new for Sunday lunch - serve creamy sauerkraut flavoured with juniper berries, bacon and apple alongside roast chicken and potatoes using this recipe by Valentine Warner.
Provided by delicious. magazine
Categories Roast chicken recipes
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- Heat the oven to 220°C/200°C fan/gas 7. Put the chicken in a medium roasting tin, rub the 50g butter all over and season well with salt, pepper and thyme leaves. Roast for 20 minutes, then turn the heat down to 200°C/180°C fan/gas 6 and roast for a further 50-60 minutes, basting twice, until the juices run clear when you pierce the thickest part of the thigh with a sharp knife and the skin is crisp. Rest the chicken, uncovered on a board, for about 20 minutes.
- While the chicken is cooking, melt the 30g butter in a large frying pan and fry the bacon, onions and carrots with the juniper berries and bay leaves over a medium-high heat until the onions are very soft and the bacon begins to colour.
- Add the grated apple and continue to cook for a further 5 minutes or so until the onions are golden. Pour in the gin and allow it to evaporate completely. Add the sauerkraut, then cook, stirring regularly, for 15 minutes or until the sauerkraut begins to turn golden. Pour in the cream, stir, then bring up to a gentle simmer. Taste and season. Serve the chicken and creamy sauerkraut with potatoes and dijon mustard (plus a shot of gin, chilled for an hour in the freezer) on the side.
Nutrition Facts : Calories 611kcals, Fat 37.3g (20.7g saturated), Protein 44.7g, Carbohydrate 14.2g (12.5g sugars), Fiber 5.9g
ROAST CHICKEN
Steps:
- Preheat oven to 425 degrees F.
- Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
- Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
- Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.
OVEN-ROASTED CHICKEN BREASTS WITH SAUERKRAUT
Simple dietetic dish full of vitamins from healthy sauerkraut.
Provided by Dada
Categories Chicken
Yield 3
Number Of Ingredients 5
Steps:
- Wash the chicken breasts and cut into the slices. In a bowl pour olive oil over the breasts and sprinkle with black pepper, blend it. Peel the potatoes, wash and cut into the rings.
- Evenly spread sauerkraut into the roasting dish. If it contains a lot of sauerkraut water, squeeze it out. Place chicken breasts over the sauerkraut and cover it with the layer of potatoes. Slightly salt it.
- Cover the roasting dish with aluminium foil and bake in preheated oven at medium level for 30 minutes.
SPRING ONE-POT ROAST CHICKEN
Add a springtime twist to this Sunday roast with radishes and whole spring onions, and a creamy sauce made using mascarpone, tarragon and lemon
Provided by Anna Glover
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Remove any string from the chicken and sit in a large roasting tin or a baking dish, with plenty of space around it.
- Mash 2 tbsp of the mascarpone with the lemon zest, 1 tbsp of the tarragon and some seasoning. Slip your hand beneath the chicken skin to pull it away from the meat, then spread the mixture beneath the skin in a thin layer. Spoon another 3 tbsp mascarpone into the cavity of the chicken, to melt in with the roasting juices and enrich the sauce later on. Rub 2 tbsp olive oil into the skin, season well with sea salt, then loosely tie the legs together with butcher's string. Roast for 20 mins.
- Aarrange the potatoes and the garlic around the chicken, drizzle over another 1 tbsp oil and cook for another 30 mins.
- Toss the radishes and whole spring onions into the dish, in and around the potatoes, coating everything in the fat, then roast for another 25 mins. The potatoes and radishes will be golden and tender, and the chicken should be cooked through. Remove the chicken from the tin, cover loosely with foil and leave to rest.
- Pour off or spoon away the excess oil from the tin. Stir the remaining mascarpone (about 150g) with the stock in a jug until lump-free, then pour into the tin and bubble on the hob for few minutes, stirring to coat the potatoes and veg. Squeeze over some lemon juice and season.
- Stir in the peas, spring greens and most of the remaining tarragon, and bubble for a few more minutes until bright green. Sit the chicken back in the middle of the tin to serve and scatter over the reserved tarragon.
Nutrition Facts : Calories 950 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 59 grams protein, Sodium 0.7 milligram of sodium
ROASTED ORANGE CHICKEN
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
Provided by Genevieve Ko
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
- Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
- Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
- Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
- Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
- Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.
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