Braised Chicken Thighs With Sauerkraut Recipes

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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

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.

BRAISED CHICKEN THIGHS WITH SAUERKRAUT



Braised Chicken Thighs With Sauerkraut image

Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. The robust combination of flavors makes this a great hearty winter dish. Created by the staff of Food & Wine. For a white wine that will contrast nicely with the sauerkraut, look for a soft, full-flavored, and unoaked white. Gewürztraminer or pinot gris from Alsace in France are ideal choices.

Provided by NcMysteryShopper

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3 slices bacon, cut crosswise into thin strips
8 chicken thighs (about 2 1/2 pounds in all)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 onion, chopped
1 carrot, chopped
1 tart apple, such as Granny Smith, peeled, cored, and chopped
3 cups sauerkraut, drained and rinsed (about 1 1/2 pounds)
1 cup low sodium chicken broth or 1 cup homemade stock
1 teaspoon Dijon mustard
10 juniper berries, lightly crushed
1 bay leaf

Steps:

  • In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.
  • Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.
  • Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.
  • Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.

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

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.

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