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Sauerkraut with Chicken Leg Quarters and Sausages

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Recipe photo courtesy of Romulo Yanes

This recipe is based on the French dish "choucroute garnie" (garnished sauerkraut). Don't let the fancy name fool you -- it's simple to make and is the ultimate comfort food.

Source: Everyday Food, December 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Flavor Tips: Soaking and then simmering the sauerkraut mellows its sharp bite but leaves enough zip to complement the sausages and chicken. For a spicy kick, try andouille sausage instead of kielbasa.

Smart Strategy: Meaty chicken leg quarters are a terrific bargain. Cook them whole or separate them into thighs and drumsticks: On a cutting board, place the leg quarter skin side down and, with a sharp large knife, cut through the joint, along the white fat line.

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