Best 5 Chicken A La Kraut Recipes

Get ready to embark on a culinary journey to savor the delectable dish of "Chicken a la Kraut." This classic recipe tantalizes taste buds with a harmonious blend of juicy chicken, tangy sauerkraut, and aromatic spices. It offers a symphony of flavors that will transport you to a world of culinary delight. With its ease of preparation and versatility, "Chicken a la Kraut" promises a satisfying experience for both seasoned cooks and culinary enthusiasts alike.

Let's cook with our recipes!

CHICKEN AND SAUERKRAUT

Chicken and Sauerkraut image

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

Ingredients

16 ounces boneless skinless chicken breasts
2 cups sauerkraut
4 (1 ounce) slices swiss cheese
4 tablespoons reduced-fat thousand island dressing

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.

SAUERKRAUT A LA FRANCE

Sauerkraut a la France image

My husband loves this recipe, which I got from my mother in law in the Netherlands. Serve with potatoes and a white wine (e.g., Gewurztraminer or Vin'd Alsace).

Provided by michellew

Categories Pork Tenderloin

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup margarine
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 teaspoon ground paprika
1 teaspoon caraway seed
1 teaspoon dried marjoram
½ pound pork tenderloin, cut into thin strips
1 cup water
1 (6 ounce) can tomato paste
½ cube beef bouillon, crumbled
1 (16 ounce) jar sauerkraut

Steps:

Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 18.4 g, Cholesterol 31.6 mg, Fat 14.6 g, Fiber 6.3 g, Protein 14 g, SaturatedFat 3.1 g, Sodium 1349.7 mg, Sugar 9.7 g

BRAISED CHICKEN LEGS IN SAUERKRAUT

Braised Chicken Legs in Sauerkraut image

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

Ingredients

3 1/2 pounds chicken legs
Coarse salt
1 tablespoon extra-virgin olive oil
1 large yellow onion, halved and cut into 1/4-inch slices (about 3 1/2 cups)
3 large carrots, peeled and grated
4 cups store-bought sauerkraut

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

One-Pot Chicken, Sausage and Sauerkraut image

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

Ingredients

1 tablespoon olive oil
4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
1/2 teaspoon salt
1/2 teaspoon pepper
14 oz kielbasa sausage, cut into 1/2-inch slices
1 medium onion, sliced
1 1/4 lb medium Yukon gold potatoes (3 or 4), cut into 1/4-inch slices
2 cups refrigerated sauerkraut, drained, rinsed (from 16-oz bag)
1 cup Progresso™ chicken broth (from 32-oz carton)
Sour cream, as desired

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

SAUERKRAUT CHICKEN BAKE

Sauerkraut Chicken bake image

Make and share this Sauerkraut Chicken bake recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 1/2 lbs chicken, boneless,skinless breasts
1 large onion, thinly sliced
1 cup celery, sliced
2 carrots
3 cloves garlic
1 (14 ounce) can Italian-style tomato sauce
1 (12 ounce) jar wine cured sauerkraut, well drained (Bick's is good)
1/4 cup brown sugar
2 tablespoons dried parsley flakes

Steps:

Melt the butter in a skillet& brown the breasts on both sides, remove& place in an oven proof dish Add to skillet onion, celery, carrot& garlic.
cook until tender.
Stir in the kraut, tomatoe sauce, brown sugar& parsley, mix well.
Spoon mixture over the chicken and bake 375f, uncovered for apprx 45 minutes.
Note: You may do ahead up to the final step and just refrigerate, bring casserole dish to room temp before putting in the oven.

Nutrition Facts : Calories 548.8, Fat 31.9, SaturatedFat 11.1, Cholesterol 142.8, Sodium 1373.3, Carbohydrate 31.4, Fiber 6.4, Sugar 23.1, Protein 35.2

Tips:

To save time, use a pre-packaged sauerkraut mix. Look for one that includes caraway seeds, juniper berries, and bay leaves for an authentic flavor.
If you have time, make your own sauerkraut. It's a relatively easy process, and it will give your dish a more complex flavor.
Use a variety of sausages in your dish. This will add depth and richness to the flavor.
Don't be afraid to experiment with different types of beer. A light lager or a dark ale will both work well in this dish.
Serve chicken a la kraut with mashed potatoes, spaetzle, or dumplings for a hearty and satisfying meal.

Conclusion:

Chicken a la kraut is a classic German dish that is easy to make and always a crowd-pleaser. The combination of chicken, sausage, sauerkraut, and beer creates a flavorful and satisfying dish that is perfect for a cold winter night. So next time you're looking for a hearty and delicious meal, give chicken a la kraut a try.