Chicken and Sauerkraut
Tender, flavorful, and delightfully tangy, this Chicken and Sauerkraut recipe is a hearty one-pot meal that brings comforting flavors with a tangy twist. Juicy, golden-browned bone-in chicken thighs are nestled into a bed of sauerkraut infused with aromatic garlic, smoky paprika, and optional earthy caraway seeds, all simmered together in a savory chicken broth. The dish is finished with a sprinkle of fresh parsley for a burst of brightness, making it as visually appealing as it is delicious. With just 15 minutes of prep time and a simple simmering process, this recipe is perfect for busy weeknights or cozy dinners at home. Serve it with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every last bit of the flavorful sauce. Whether you're a sauerkraut enthusiast or just looking to elevate chicken dinner, this dish hits all the right notes.
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, thinly sliced
- 3 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Caraway seeds (optional)
- 3 cups Sauerkraut
- 1 cup Chicken broth
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and cook the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic, smoked paprika, and caraway seeds (if using). Stir and cook for an additional minute until fragrant.
Stir in the sauerkraut, ensuring it is evenly distributed with the onions and spices.
Pour in the chicken broth and add the bay leaf. Stir to combine and bring the mixture to a gentle simmer.
Nestle the seared chicken thighs into the sauerkraut mixture, skin-side up.
Cover the skillet or Dutch oven with a lid. Reduce the heat to low and let the dish cook for 30 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F or 74°C).
Remove the bay leaf and discard. Taste the sauerkraut mixture and adjust seasoning with more salt and black pepper if needed.
Garnish the dish with chopped fresh parsley before serving.
Serve warm with crusty bread, mashed potatoes, or rice on the side for a complete meal.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.2 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 787 mg | 17% | |
*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.
