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.
CROCKPOT CHICKEN AND KRAUT
I tried this recipe tonight and it was 'OMG' good!!! And its so very easy! The sauerkraut tastes like carmelized onions and the chicken melts in your mouth! You'll need some good italian bread to soak up the delicious juices! This recipe is from one of my favorite cooks named Sadie.
Provided by Lillian Russo
Categories Chicken
Time 7h5m
Number Of Ingredients 4
Steps:
- 1. Spray the crockpot with Pam or use a liner bag.
- 2. Put all the chicken thighs in the bottom of the crockpot.
- 3. Put the drained, rinsed, squeezed sauerkraut ontop of the chicken.
- 4. Put the chopped garlic in next.
- 5. Now add the dressing on top.
- 6. Crock on high for 1 hour, then turn down to low and crock another 6 hours.
- 7. Serve warm with italian bread.
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
BAKED CHICKEN REUBEN
This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good.
Provided by Paula
Categories World Cuisine Recipes European Eastern European Polish
Time 1h35m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 16.7 g, Cholesterol 103.5 mg, Fat 28.1 g, Fiber 2 g, Protein 33 g, SaturatedFat 7.3 g, Sodium 1305.9 mg, Sugar 12.1 g
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.
ROASTED CHICKEN WITH CHESTNUTS
Fresh chestnuts, while available at this time of year, are difficult to peel. Instead, choose frozen or already peeled. To give this dish a more intense flavor, season the chicken, covering it loosely, and then store it in the refrigerator for at least 12 hours. Remove the skin before eating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h5m
Number Of Ingredients 11
Steps:
- Thoroughly wash and dry the chickens. Season the inside and outside of both birds with salt and pepper.
- In a large skillet, heat 4 tablespoons oil over medium heat. Add chestnuts and bay leaves and cook 8 to 10 minutes, stirring occasionally until golden brown. Add shallots and garlic, season with salt and pepper, and cook 3 minutes. Add sherry and 2 tablespoons thyme, and cook until sherry is reduced to a glaze, about 4 minutes. Cool.
- Preheat oven to 425 degrees. In a bowl, combine remaining 2 tablespoons of thyme, coriander, and remaining 2 tablespoons of oil. Working carefully, separate the skin from the meat of the breasts and the thighs and rub spice mixture in between.
- Divide chestnut mixture evenly and use it to stuff the cavities of the chickens. Tie the legs together to hold the stuffing in place.
- Set the chickens on a nonstick roasting rack in a roasting pan, breast side down, and roast for 20 minutes. Turn the chickens breast side up, baste with pan juices, and roast 40 minutes more, basting every 15 minutes until an instant-read thermometer inserted at the joint between the thigh and leg reaches 165 degrees. Transfer the chicken to a platter. Let cool for 15 minutes.
- Meanwhile, tilt the roasting pan and skim off and discard any fat. Add orange juice to the roasting pan, set the pan over a low flame, and scrape off any browned bits stuck to the pan.
- To serve, spoon the chestnuts out of the birds and into a bowl. Cut each chicken into 8 pieces (2 drumsticks, 2 thighs, 2 breast halves, 2 wings) and pour the pan juices over chicken.
Nutrition Facts : Calories 608 g, Fat 33 g, Fiber 3 g, Protein 46 g
CHICKEN 'N' KRAUT
How to make Chicken 'N' Kraut
Provided by linda mcdougal @lilacmemaw
Categories Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray a baking dish with nonstick cooking spray and set chicken in bottom.
- Sprinkle with salt and pepper.
- Spread the sauerkraut over each piece of chicken, top with a slice of the provolone, and cover with the russian dressing.
- Cover dish with aluminum foil and bake until chicken is tender, approximately 15-20 minutes.
- **NOTE** Use the sauerkraut that comes packaged in the plastic bags or in the glass jars.
- The kind that is kept refrigerated in the market.
- It is crisper and does not have a \\\"canned\\\" taste.
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
More about "chicken n kraut recipes"
CHICKEN AND SAUERKRAUT RECIPE - HOMEMADE MASTERY
From homemademastery.com
5/5 (11)Total Time 45 minsCategory DinnerCalories 374 per serving
- Add all ingredients to a pot, add water or chicken stock, just enough to cover the ingredients (I measured about 1 cup!), cover the pot with a lid and cook at medium-high until boiling.
- Reduce the heat and and let the meal cook for around 30 minutes or until the chicken and bulgur are done. During the last 5-10 minutes of cooking remove the lid. At any point after 10 minutes - add more water or stock if needed.
- Serve immediately - best with toasted bread! Store leftovers in an airtight container in the fridge.
SHEET PAN ROASTED CHICKEN AND VEGETABLES > CALL ME …
From callmepmc.com
SAUERKRAUT CASSEROLE WITH CHICKEN - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
5/5 (2)Total Time 2 hrs 45 minsCategory Dinner, MainPublished Sep 21, 2017
WHAT TO EAT WITH SAUERKRAUT (23 BEST IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
ONE POT BAKED CHICKEN AND SAUERKRAUT ~ EASY & HEALTHY RECIPE
From youtube.com
LEMON CHICKEN BAKED ON A BED OF SAUERKRAUT – A SLOW COOKER …
From eatathomecooks.com
CHICKEN 'N' KRAUT | MAIN DISH | QUENCH MAGAZINE
From quench.me
CHICKEN N KRAUT - BIGOVEN
From bigoven.com
CHICKEN'N' KRAUT RECIPE | RECIPELAND
From recipeland.com
CHICKEN 'N' KRAUT RECIPE | RECIPELAND
From recipeland.com
RECIPESOURCE: CHICKEN'N' KRAUT
From recipesource.com
CHICKEN OR PORK SCHNITZEL WITH QUICK SWEET 'N' SAUER-KRAUT
From rachaelray.com
CHICKEN 'N' KRAUT RECIPE: DELICIOUSLY SAVORY PROVOLONE-TOPPED DISH
From excitedfood.com
30 BEST SAUERKRAUT RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love