Braised Sauerkraut Chicken with Potatoes
- 1 tbsp extra virgin olive oil
- 4 chicken marylands, skin on, trimmed
- sea salt and cracked black pepper
- 1 brown onion, halved and thinly sliced
- 300 g baby (chat) potatoes, halved
- 1/2 tsp caraway seeds
- 2 small sprigs fresh bay leaves, or 3-4 dried bay leaves
- 3 cups (540g) store-bought sauerkraut
- 1 cup good quality chicken stock
- sour cream and crusty bread, to serve
Preheat oven to 200°C. Heat the oil in a large, heavy-based oven proof pan over medium heat. Generously season chicken with salt and pepper, and cook, skin side down, for about 6 minutes or until golden. Turn and cook for a further 3-4 minutes. Remove chicken from the pan and set aside.
Add the onion, potato, caraway seeds and bay leaves to the same pan and cook, stirring, for six minutes to soften the onion and lightly brown potatoes. Add the sauerkraut* and stock and stir to combine.
Nestle the chicken into the sauerkraut mixture in the pan, skin-side up, cover with a lid and transfer to the oven. Cook for 30 minutes. Uncover and cook for a further 20 minutes, or until the potato and chicken are golden and cooked through. Sprinkle with salt and pepper, and serve with sour cream and bread to mop up the braising juices.
* Note: we have found that the amount of sauerkraut in this recipe is very generous! Keep leftover braised sauerkraut to reheat and use as a side dish for the next few days, or simply reduce the quantity of sauerkraut used in the recipe to 300-350g, it still works fine with all other quantities the same.
Original recipe from Donna Hay.