Chicken And Kraut
A hearty dish featuring tender chicken baked with tangy sauerkraut, stewed tomatoes, and sweet brown sugar, perfect for a comforting family meal with bold flavors.
Ingredients
Instructions
- In a 12-inch skillet, heat oil over medium heat and brown the chicken pieces.
- Remove the browned chicken from the skillet and set aside.
- Add the sauerkraut (undrained), stewed tomatoes, brown sugar, onion strips, and green pepper to the skillet. Mix well with the drippings.
- Transfer the mixture to an ungreased 13 x 8 x 2-inch baking dish.
- Arrange the browned chicken on top of the sauerkraut mixture in a single layer, skin side up.
- Bake uncovered at 325°F for about 1 hour, until the chicken is tender, browned, and skin is crisp.
- Sprinkle with salt and pepper before serving.
- Serve hot with potatoes or dumplings, as the mixture is juicy.
Tips & Substitutions
For added depth of flavor, consider marinating the chicken in a mixture of the sauerkraut juice and spices before browning. If you prefer a sweeter taste, substitute honey for brown sugar. You can also add sliced carrots or celery for extra veggies. Ensure the chicken is skin side up while baking for optimal crispiness.
Serving Suggestions
Serve the chicken and kraut hot, alongside mashed potatoes or dumplings to soak up the flavorful juices. A side of crusty bread or a simple green salad would also complement the dish well. This hearty meal is perfect for family gatherings or weeknight dinners.
Storage & Reheating
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place in an oven set to 350°F for about 20 minutes or until heated through. You can also microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Kraut contains roughly 2519 calories, with 21g protein, 81g carbohydrates, and 239g fat. It is an excellent source of protein (42% of the Daily Value), and a good source of vitamin C and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but keep in mind that it may not brown as well as bone-in pieces. Adjust the cooking time since boneless chicken cooks faster. Aim for an internal temperature of 165°F.
What can I substitute for sauerkraut?
If you don't have sauerkraut, you can use coleslaw mix with a bit of vinegar for tanginess. Alternatively, consider using pickled cabbage or kimchi for a different flavor profile.
Can I make this dish in a slow cooker?
Absolutely! To make this in a slow cooker, brown the chicken first, then add all ingredients into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method also keeps the chicken very tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).