Braised Chicken Thighs with Sauerkraut
Experience bold flavors and hearty comfort with this Braised Chicken Thighs with Sauerkraut recipe, a rustic meal that balances savory richness with tangy brightness. Tender, golden-browned chicken thighs are cooked to perfection alongside a fragrant medley of smoked paprika, caraway seeds, and sautéed onions, all nestled in a tangy sauerkraut base. The dish is gently braised in chicken broth to infuse layers of flavor while ensuring melt-in-your-mouth texture. Ideal for a cozy dinner, this one-pot wonder is not only simple to prepare but also boasts irresistible aromas that will fill your kitchen with warmth. Serve with boiled potatoes or rye bread for a complete meal that celebrates the hearty traditions of Eastern European cuisine. Perfect for weekly dinners or special occasions, this dish promises to leave your taste buds wanting more. Keywords: braised chicken thighs, sauerkraut recipe, one-pot chicken dinner, Eastern European cuisine, comfort food.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, thinly sliced
- 3 cloves Garlic, minced
- 1 teaspoon Caraway seeds
- 1 teaspoon Smoked paprika
- 1 cup Chicken broth
- 2 cups Sauerkraut (drained)
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs on both sides with kosher salt and black pepper.
In a large, heavy-bottomed skillet or Dutch oven, heat olive oil over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 5-7 minutes, until the skin is golden brown and crispy. Turn the thighs over and sear for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the sliced onion to the skillet and sauté for 3-4 minutes, until softened and lightly browned.
Stir in the minced garlic, caraway seeds, and smoked paprika. Cook for 1 more minute until fragrant.
Pour in the chicken broth and scrape the bottom of the pan to deglaze, loosening any browned bits.
Add the drained sauerkraut and bay leaf to the skillet, mixing well.
Nestle the chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the broth and sauerkraut mixture.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a lid and braise for 30 minutes, until the chicken is tender and cooked through (internal temperature reaches 165°F/74°C).
Remove the bay leaf and discard. Taste the sauerkraut mixture and adjust seasoning with additional salt or pepper, if needed.
Garnish with freshly chopped parsley, if desired, and serve warm. This dish pairs well with boiled potatoes, rye bread, or a side salad.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.0 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
