Chicken and Sauerkraut - Recipe
I enjoy preparing chicken different ways. I put together an easy delicious recipe last week that has so much flavor, I enjoyed every bite and wanted more.
One of the first new things I tried in this recipe was to brown the chicken in coconut oil. Not something I have done before, but it turned out great! Frying in coconut oil added a subtle, sweet/nutty flavor to the dish.
The second is braising the chicken in simple herbs and sauerkraut. It is especially important to use a naturally fermented sauerkraut to get a spectacular result. I used Bubbies Sauerkraut. The sauerkraut flavors the chicken and the chicken flavors the sauerkraut along with caraway, bay leaf, and green onions. I will be making this dish often!
2 T. Coconut Oil
8 Chicken Thighs
Salt
Pepper
1 (25-oz. jar) Sauerkraut drained (a naturally fermented one such as Bubbies)
1 1/2 tsp. Caraway Seeds
1 Bay Leaf
8 Green Onions chopped
Heat oil in a Dutch oven on medium heat. Salt and pepper chicken thighs, then brown skin side down. Mix the sauerkraut, caraway, bay leaf, and onions in a bowl then spoon on top of the chicken. Turn heat to low, cover, and simmer 45 minutes to 1 hour until the chicken is tender and cooked through. Salt and pepper to taste. Serve with Roasted Grape Tomatoes as a garnish.
One of the first new things I tried in this recipe was to brown the chicken in coconut oil. Not something I have done before, but it turned out great! Frying in coconut oil added a subtle, sweet/nutty flavor to the dish.
The second is braising the chicken in simple herbs and sauerkraut. It is especially important to use a naturally fermented sauerkraut to get a spectacular result. I used Bubbies Sauerkraut. The sauerkraut flavors the chicken and the chicken flavors the sauerkraut along with caraway, bay leaf, and green onions. I will be making this dish often!
Chicken and Sauerkraut
(Seves 4-6)2 T. Coconut Oil
8 Chicken Thighs
Salt
Pepper
1 (25-oz. jar) Sauerkraut drained (a naturally fermented one such as Bubbies)
1 1/2 tsp. Caraway Seeds
1 Bay Leaf
8 Green Onions chopped
Heat oil in a Dutch oven on medium heat. Salt and pepper chicken thighs, then brown skin side down. Mix the sauerkraut, caraway, bay leaf, and onions in a bowl then spoon on top of the chicken. Turn heat to low, cover, and simmer 45 minutes to 1 hour until the chicken is tender and cooked through. Salt and pepper to taste. Serve with Roasted Grape Tomatoes as a garnish.
——————————————————
CONNECT WITH ME
CONNECT WITH ME
Don't Forget to come see me on Facebook and Twitter! Like and Follow to never miss any delicious recipes or inspirations!
——————————————————
![]() |
All finished and disappearing before I could take the picture. |
![]() |
Served with spinach and Roasted Grape Tomatoes. |
——————————————————
CONNECT WITH ME
CONNECT WITH ME
Don't Forget to come see me on Facebook and Twitter! Like and Follow to never miss any delicious recipes or inspirations!
——————————————————
Comments
Post a Comment