Name: Sauerkraut with Chicken Leg Quarters and Sausages
Prep time: 40 min
Total time: 1 h
Ingredients: 2 pounds sauerkraut, drained; 2 pounds chicken leg quarters (about 3), split into drumsticks and thighs (see Smart Strategy note) and patted dry; Coarse salt and ground pepper; 1 pound kielbasa, cut into 1-inch pieces; 5 medium carrots, cut into 1 1/2-inch pieces; 1 large yellow onion, halved and sliced 1/4 inch thick; 2 cups dry white wine, such as dry Riesling or Pinot Gris; 2 tablespoons sugar; 2 dried bay leaves; 1/2 teaspoon caraway seeds

Step 1

In a large bowl, cover sauerkraut with water. Heat a large Dutch oven or other heavy pot over medium-high. Season chicken with salt and pepper. Add to pot, skin side down, and cook, turning until browned on all sides, 8 minutes. Transfer chicken to a plate. Add kielbasa, cut side down, to pot and cook until browned on both sides, about 4 minutes, flipping once. Add carrots, onion, and 1/2 cup water; cook, stirring and scraping up browned bits with a wooden spoon, until water is evaporated and onion is softened, 6 to 8 minutes. Add wine and bring to a boil.

Advertisement
Step 2

Drain sauerkraut, pressing to remove as much liquid as possible. Add to pot, along with sugar, bay leaves, and caraway seeds; season with salt and pepper. Stir to combine.
Step 3

Place chicken, skin side up, on top of sauerkraut and bring mixture to a boil. Reduce heat, partially cover pot, and rapidly simmer until chicken is cooked through and liquid is slightly reduced, about 20 minutes. Remove bay leaves before serving.

Homeschool with Martha

Sensory Crafts and Activities for Kids

These Recipes All Start with a Can of Beans

Sauerkraut with Chicken Leg Quarters and Sausages

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Sauerkraut with Chicken Leg Quarters and Sausages

Account

More