Braised Chicken Legs in Sauerkraut

Name: Braised Chicken Legs in Sauerkraut
Prep time: 20 min
Total time: 1 h
Yield: 4 servings
Ingredients: 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

Recipe photo courtesy of Linda Pugliese

Steamed baby potatoes make a nice side dish.

1 hour 20 mins 4

Total Time Prep Servings

Ingredients

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

Directions

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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Reviews

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OhMarlaG

11 OCT, 2014

I stumbled across this recipe when searching for a way to use up some sauerkraut. Although dubious I made it and it was very delicious and surprisingly light. I've now made it a second time, and kept the carrots and onions in large pieces/strips and it's a hit - highly recommend trying it out!
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