This easy chicken dinner recipe makes a few servings and keeps well in the fridge, which makes it a great meal prep recipe for the week ahead. The sauerkraut is transferred into a greased pan and topped with the whole or portioned chicken. The robust combination of flavors makes this a great hearty winter dish. Meatball Stew with Sauerkraut – A hearty stew with meatballs and sauerkraut, a German sauerkraut recipe for the cold autumn and winter days. Press Cancel to turn off pot. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes. Brown skinned chicken breasts in butter in a cast iron frying pan or heavy skillet, until golden brown on all sides. Rinse sauerkraut and add to mixture with slices of lemon and cinnamon sticks. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes. This spicy chicken with sauerkraut and bulgur is a simple sauerkraut recipe and an excellent healthy dinner option for the cold season. - 22156 Here's our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. Heat a large Dutch oven or other heavy pot over medium-high. Add the onion, potato, caraway seeds and bay leaves and cook, stirring, for 6 minutes. Then add more salt and black pepper, savory and caraway. Add onion and apple to pot and cook, stirring occasionally, until onion is almost softened, about 2 minutes. Sauté the sausages and onions for about 5 minutes until it begins to brown. Put a lid on and leave it to stew lightly. Cook in crockpot on high for 4 hours. Place chicken breasts in crockpot. Rinse chicken breasts, pat dry with paper towels and cut into thin strips. Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. Place chicken on top of sauerkraut mixture. Sprinkle with salt and pepper. Transfer chicken to a plate. Spread the sauerkraut over the bottom of the casserole and place the chicken on top of it. - 22156 Pour juice over sauerkraut. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. Season chicken with salt and pepper and sprinkle with paprika. In a large bowl, cover sauerkraut with water. Heat the oil in a skillet over medium heat. Arrange the chicken in an even layer on top. Stir in sauerkraut, caraway seeds, and remaining 1/4 teaspoon salt. Put the bay leaf on the chicken, pour the vermouth around the chicken, bring to a simmer, cover and place in oven to roast for one hour. Jun 17, 2014 - Try Chicken and Sauerkraut from Food.com. Add onions, celery and, after a few more minutes of browning, add tomatoes. Add the sauerkraut … While we are talking about delicious soups, why not try this delicious Cabbage Beef Soup.. 4 Best Appetizers and Dip Recipes made Using The flavor of the dish will vary depending on what type of chicken sausage you choose. Combine sauerkraut, potato slices and chicken in a greased baking dish. Top with the remaining sauerkraut and chicken breasts; pour another 1/3 cup of dressing over all and reserve the remaining 1/3 cup of dressing for serving. May 17, 2016 - Try Chicken and Sauerkraut from Food.com. Rinse potatoes, peel and slice thinly. If you use frozen chicken, cook for 6 hours. Heat oil in a large skillet over medium heat. Vegan Cabbage Rolls with Sauerkraut – Cabbage rolls with sauerkraut, rice, and vegetables, these vegan stuffed cabbage rolls will melt in your mouth. Add the sauerkraut and garlic and cook a few minutes longer. Remove the chicken and set aside. Number of Servings: 4 Recipe submitted by SparkPeople user NANCY1030. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. - 22156 Add in the carrots, sauerkraut, wine, pepper, and bay leaf. Cover and cook on low for about 4 hours, or until chicken is cooked through and tender. Divide the sauerkraut filling between the breasts, stuffing them full. Makes four servings. 2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts 1/2 teaspoon salt, or to taste 1/2 teaspoon pepper, or to taste 1 can (14-1/2 ounces) sauerkraut, drained 4 slices Swiss cheese 1/2 cup Thousand Island dressing Turn and cook for a further 4 minutes. Bake in a pre-heated moderate oven until the chicken is ready. Add cabbage, carrot, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Mix sauerkraut with juniper berries and bay leaf. Season chicken with salt and pepper. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. 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