Chef Notes: Sauerkraut Chicken
Ever wonder what to do with that big can of sauerkraut that always seems to be hanging around in the pantry. Yeah, yeah, you could have hot dogs or maybe polish sausage. I’ve had it cooked with pork roast, and that’s pretty good. But one of my old stand bys is Sauerkraut Chicken. I don’t remember where I got this recipe but I have been making it since I was in high school. My parents and brother beg me for it when they visit. The recipe is simple and it really transforms the sauerkraut. I’m usually not a big fan. I don’t even put it on my hot dogs. But prepared in this dish I can’t get enough. I like to serve it with mashed potatoes because the extra gravy is great spooned on top. Even my kids like it.
- Serves 4
- Large can of sauerkraut
- 4 cups sodium free chicken stock, preferably homemade
- 6 skin on, bone in chicken thighs (ok, yes you can use boneless, skinless and even white meat if you really feel strongly about it)
- Canola oil, enough to generously coat the bottom of a large skillet
- 1 cup flour
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon fresh thyme leaves, finely chopped
Heat oven to 350.
Dump the kraut into a strainer and rinse well with cold water.
In a medium saucepan, bring the stock to a boil and reduce to about 2 cups.
While the stock is reducing, combine flour & spices and dredge chicken.
Reserve the remaining flour mixture. In a large cast iron (or other oven proof) skillet, saute the chicken, skin side down, in oil over med heat until skin is very crispy.
Remove the chicken and deglaze the pan with the reduced stock.
Stir in the kraut, thyme, and a couple of tablespoons of the reserved flour mixture for thickening. Place the chicken on top of the kraut mixture and wiggle it down so that only the skin is above the kraut.
Bake, uncovered in the oven for 45 mins.
Kraut mixture should thicken adequately but if you think it’s too thin you can always remove the chicken and stir in a little more of the dredging mixture.
Serve with mashed potatoes.
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