Wednesday, October 8, 2014

Braised Chicken and Sauerkraut

Braised Chicken and Sauerkraut, from Martha Stewart Living
Martha Stewart recipes aren't always simple, but this one is quick and easy to make. Plus, it's perfect for a cozy fall evening. I served it with gluten-free seeded rolls to sop up the yummy pan juices, and the recipe was a huge hit.

What You'll Need:
3 1/2 pounds chicken legs
Kosher salt
1 Tbsp extra virgin olive oil
1 large yellow onion, halved and cut into 1/4 in. slices
3 large carrots, peeled and grated
4 cups store-bought sauerkraut

  1. Preheat the oven to 375 degrees. 
  2. Season chicken on all sides with salt while you heat the olive oil in a large skillet over medium-high heat. 
  3. Add the chicken to the pan and cook just until browned (about 4-5 minutes on each side). 
  4. Remove the chicken to a plate, then add the onion to the pan. Cook for about 1 minute, allowing the onions to soften. Make sure to scrape up all the browned chicken bits... it adds extra flavor!
  5. Remove the pan from heat and add the sauerkraut and carrots. Stir until combined. 
  6. Transfer the sauerkraut mixture to a 9X13in baking dish, then nestle the chicken legs throughout. Cover the pan with parchment lined foil and bake for about 30 minutes. 
  7. Remove the foil, turn the heat up to 425 degrees and continue to bake the chicken for about 10-15 minutes, until the tops are dark brown and caramelized. 
  8. Serve immediately with boiled potatoes, dumplings, or the other side dish of your choice. Enjoy!

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