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.
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
PORK ROAST AND SAUERKRAUT
My family which is mostly German-Irish ate the same meal for New Year's every year of my life. It consisted of pork roast, sauerkraut, kielbasa and mashed potatoes. We ate the pork (pork roast and kielbasa) because pigs are a symbol of progress. Pigs push forward, rooting themselves in the ground before moving, and we need to move into the New Year in the same way. We eat sauerkraut, as it's believed it will bring blessings and wealth for the new year. It also reminds us that with the good comes the bitter as well. We eat potatoes to remind us that even as poor men we still had potatoes to eat.
Provided by Dianna Jacobs-Fresh
Categories World Cuisine Recipes European German
Time 6h40m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 15.9 g, Cholesterol 91.2 mg, Fat 24.9 g, Fiber 4.1 g, Protein 26.6 g, SaturatedFat 8.7 g, Sodium 1341.2 mg, Sugar 9.8 g
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5/5 (4)Category Roast Chicken RecipesCuisine German RecipesCalories 611 per serving
- Heat the oven to 220°C/200°C fan/gas 7. Put the chicken in a medium roasting tin, rub the 50g butter all over and season well with salt, pepper and thyme leaves. Roast for 20 minutes, then turn the heat down to 200°C/180°C fan/gas 6 and roast for a further 50-60 minutes, basting twice, until the juices run clear when you pierce the thickest part of the thigh with a sharp knife and the skin is crisp. Rest the chicken, uncovered on a board, for about 20 minutes.
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