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Sauerkraut with Chicken Leg Quarters and Sausages

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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