Best 10 Roast Chicken With Sauerkraut Recipes

CHICKEN AND SAUERKRAUT

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

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.

ROAST CHICKEN WITH SAUERKRAUT

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.

ONE-POT CHICKEN, SAUSAGE AND SAUERKRAUT

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.

PORK ROAST AND SAUERKRAUT

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.

SAUERKRAUT CHICKEN BAKE

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.

BAKED CHICKEN WITH SAUERKRAUT

Steps:

• 1. Preheat oven to 375 degrees F. 2. Cut chicken into serving pieces wash and pat dry with paper towel set aside. 3. In 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. 4. 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.

BAKED CHICKEN REUBEN

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.

SAUERKRAUT WITH CHICKEN LEG QUARTERS AND SAUSAGES

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.

BRAISED CHICKEN LEGS IN 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.