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Braised Chicken Legs in Sauerkraut


Steamed baby potatoes make a nice side dish.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Linda Pugliese


  • 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


  1. 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.

  2. Add onion to skillet. Cook, scraping up browned bits, about 1 minute. Remove from heat; stir in carrots and sauerkraut until well combined.

  3. 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.

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