Chicken with sauerkraut
Description
Rinse sauerkraut before adding it to the skillet or baking dish to prevent the dish from becoming too sour. Use any poultry parts: wings, thighs, drumsticks, shoulders, fillets, etc. Be sure to sear them before adding other ingredients until a golden crust forms. If desired, you can pour in a little tomato juice or puree at the very end, or add a bit of ketchup.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the chicken pieces in water and pat dry with paper towels to remove excess moisture.
- 2
Step 2
Heat vegetable oil in a skillet and place the chicken pieces skin-side down. Sear for about 6-8 minutes until browned, then flip to the other side. Cook for another 10 minutes, reducing the heat slightly.
- 3
Step 3
Meanwhile, peel the onion, rinse it, and chop into small cubes. You can use red onion, yellow onion, or white onion. Add the chopped onion to the pan and sauté for about 3–4 minutes until soft.
- 4
Step 4
Rinse the sauerkraut and gently squeeze out the liquid. Place it in a frying pan and mix with the onion. Season with salt and pepper, then cover the pan with a lid.
- 5
Step 5
Sauté for 10–15 minutes over medium heat, stirring occasionally. The cabbage should brown slightly, and the chicken should absorb the flavors and tastes of the vegetables.
- 6
Step 6
Place the sauerkraut with onions on a plate and top with golden-brown pieces of chicken. Sprinkle or garnish with fresh herbs if desired. Serve with sour cream, black bread, etc. Enjoy your meal!