SAUERKRAUT WITH CHICKEN LEG QUARTERS AND SAUSAGES
This recipe is based on the French dish "choucroute garnie" (garnished sauerkraut). Don't let the fancy name fool you -- it's simple to make and is the ultimate comfort food.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 10
Steps:
- In a large bowl, cover sauerkraut with water. Heat a large Dutch oven or other heavy pot over medium-high. Season chicken with salt and pepper. Add to pot, skin side down, and cook, turning until browned on all sides, 8 minutes. Transfer chicken to a plate. Add kielbasa, cut side down, to pot and cook until browned on both sides, about 4 minutes, flipping once. Add carrots, onion, and 1/2 cup water; cook, stirring and scraping up browned bits with a wooden spoon, until water is evaporated and onion is softened, 6 to 8 minutes. Add wine and bring to a boil.
- Drain sauerkraut, pressing to remove as much liquid as possible. Add to pot, along with sugar, bay leaves, and caraway seeds; season with salt and pepper. Stir to combine.
- Place chicken, skin side up, on top of sauerkraut and bring mixture to a boil. Reduce heat, partially cover pot, and rapidly simmer until chicken is cooked through and liquid is slightly reduced, about 20 minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 483 g, Fat 24 g, Fiber 6 g, Protein 31 g, SaturatedFat 8 g
CHICKEN SAUSAGE WITH POTATOES & SAUERKRAUT
Here's our weeknight version of choucroute garni, "dressed sauerkraut," made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes. Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes. Remove the bay leaf before serving.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 23.8 g, Cholesterol 60 mg, Fat 8.7 g, Fiber 4.1 g, Protein 14.3 g, SaturatedFat 0.6 g, Sodium 562.5 mg, Sugar 4.8 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.
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.
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
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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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