This sauerkraut casserole with chicken and potatoes is a hearty, nourishing dish, packed full of flavour and easy to make. Perfect for sharing and delicious the next day, too!
See also sauerkraut with mushrooms!
This sauerkraut casserole is the perfect Oktoberfest dish, rainy day dish, and a one-pot healthy comfort food dish that's ideal for sharing. It's filling, tastes delicious the next day too and takes minutes to assemble. It requires few ingredients and little effort as most of the cooking takes place in the oven.
Once you've prepared all the ingredients putting the casserole together is a quick process (it takes about 10 minutes).
This Polish-inspired casserole with sauerkraut is loosely based on traditional Polish bigos stew. Both contain similar ingredients, such as meat, mushrooms and prunes, in addition to the sauerkraut. Unlike bigos, however, this sauerkraut casserole also contains potatoes and carrots so you do not need to serve it with any side dishes.
Is sauerkraut healthy
Yes, it is! Sauerkraut is not only delicious, but also healthy.
Sauerkraut contains beneficial probiotics (important for good digestive health), is a source of fibre, vitamins and minerals. It is also naturally low in calories.
It contains, however, a lot of salt. This in itself is not a great thing but you can also use it to your advantage. You simply won't need to add much salt to your chicken sauerkraut casserole!
Sauerkraut casserole ingredients and substitutions
- Sauerkraut. See below for more details.
- I used skinless chicken thighs but you can use drumsticks or chicken legs if you prefer. I do not recommend using chicken breast as it just becomes dry and stringy if cooked for too long. Dark meat is best.
- I used a handful of simple vegetables including onion, carrot and potatoes to offset the sourness and to add more substance to this dish.
- Porcini mushrooms add more depth of flavour.
- Prunes go extremely well with sauerkraut adding a hint of sweetness.
- I also used a little white wine, allspice berries, one bay leaf and caraway seeds for more flavour.
- Water: you can replace the water with chicken or vegetable stock (and omit adding the salt).
How to prepare sauerkraut for casserole
All you have to do is remove excess water from the sauerkraut (without making it completely dry) and chop it roughly to get rid of long strands. I do NOT recommend rinsing your sauerkraut as this will rinse away some of the flavour (along with the salt) and the dish may be a little bland.
Step-by-step recipe instructions
1.Preheat the oven to 325F/170 C/gas mark 3. Heat the oil, add the onion, garlic, caraway seeds, bay leaf and allspice and cook gently for 3 minutes stirring often.
2. Move the onion mixture to the sides and add the chicken. Brown it for 2 minutes on each side.
3. Add the sauerkraut, prunes and porcini and stir.
4. Add the rest of the ingredients, stir, cover and place on the bottom oven shelf. Bake for 2.5 hours. Stir twice during cooking.
5. Remove the chicken from the pot, put on a plate and separate the meat from the bone. Put the chicken back in the pot, stir and serve!
Serving suggestions
This sauerkraut casserole with potatoes and chicken is perfect served on its own, but you can also enjoy it with crusty bread, pumpernickel or rye bread.
What else can you do with sauerkraut
If you've made your sauerkraut and chicken casserole and have leftover sauerkraut you can use it to make other delicious dishes.
For example, you can make Polish sauerkraut soup, a delicious, healthy comfort food recipe (most dishes with sauerkraut in them can be classed as comfort food really). See also my zesty Polish sauerkraut salad with carrot and apple. You might also like Polish sauerkraut pierogi, a traditional Christmas Eve dish, as well as sauerkraut cabbage rolls.
Don't forget to check out my tips on how to cook sauerkraut!
How to buy sauerkraut
When you shop for sauerkraut try to look for yellow and greenish rather than grey coloured sauerkraut, preferably made without any additives. Polish delicatessens usually sell good quality sauerkraut.
Sometimes sauerkraut contains a little carrot which is added in for sweetness. It's absolutely fine to use that too.
*NOTE: Sauerkraut should be gluten-free, but isn't always, so check the label if you need it to be gf.
Top tips
- I used chicken thighs but you can use chicken quarters or drumsticks if you prefer. I do not recommend using chicken breast.
- I recommend using low-starch potatoes (what you would normally use for salads), such as Charlotte, baby potatoes or Red Bliss, as they hold their shape well in cooking.
- You don't need to add much salt into the casserole (sauerkraut is salty) but be generous with the pepper.
- I recommend buying sauerkraut in a Polish delicatessen. Look for yellow and greenish rather than grey looking sauerkraut.
- This sauerkraut casserole tastes even better the next day. Keep refrigerated for up to 4 days.
- Freeze for up to 3 months.
Related recipes to try next
- Chicken and Butternut Squash Casserole
- Leftover Chicken Potato Bake (Healthy)
- Winter Stew Recipe
- Simple Chicken Potato Stew
See also these other easy, delicious meal ideas!
Recipe
Sauerkraut Casserole with Chicken
Equipment
- Medium-sized casserole dish suitable for all heat sources.
Ingredients
- 10.58 ounces (300 g) sauerkraut chopped
- 4-5 chicken thighs skinless
- 1 large carrot peeled, diced
- 5-6 small/medium potatoes peeled, cubed
- 6 prunes pitted, halved
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 4 porcini mushrooms thoroughly rinsed
- 2 tablespoons olive oil
- 4 tablespoons white wine
- 1 cup (240 ml) water
- 1 bay leaf
- 2 allspice berries
- ½ teaspoon caraway seeds
- 1 teaspoon coarse sea salt or to taste, plus pepper to taste
Instructions
- Preheat the oven to 325 F/170 C/gas mark 3. You will need a deep casserole dish with a lid.
- Heat the oil in the casserole dish, add the bay leaf, allspice, caraway seeds, onion and garlic. Cook gently for 3 minutes over a medium heat stirring often.
- Move the onion mixture to the sides, add the chicken and fry for 2-3 minutes on each side. Add the prunes, sauerkraut, mushrooms and stir thoroughly.
- Add the carrot, potato, wine and water, salt and a generous amount of pepper and stir thoroughly. Cover and place on the bottom oven shelf and bake for 2.5 hours. Stir the stew 2-3 times throughout cooking.
- Remove from the oven then take the chicken out of the pot and separate the meat from the bone. Put the chicken pieces back in the pot and stir. Serve with crusty bread or simply on its own.
Notes
- I used chicken thighs but you can use chicken quarters or drumsticks if you prefer. I do not recommend using chicken breast.
- I recommend using salad potatoes, such as Charlotte, baby potatoes or Red Bliss, as they hold their shape well in cooking.
- You don't need to add much salt into the casserole (sauerkraut is salty) but be generous with the pepper.
- You can replace the water with chicken or vegetable stock (and omit adding the salt).
- I recommend buying sauerkraut in a Polish delicatessen. Look for yellow and greenish rather than grey looking sauerkraut.
- This casserole tastes even better the next day. Keep refrigerated for up to 4 days.
- Freeze individual portions for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
How has your chicken sauerkraut casserole turned out for you? Let me know in the comments below, thanks!
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Shirley Scott says
Can I use sauerkraut sold in jars at the supermarket?
If so - do I drain it or how do I make this recipe with it?
Monika says
Yes, you can. Any sauerkraut will work. Just drain it to get rid of excess moisture. It shouldn't be dripping but a little moisture is fine. Then follow the steps as per Instructions. Hope you enjoy it!
hijackedbytwins says
Arrrr this recipe has reminded me I have some homemade sauerkraut that needs checking on!!! Thank you. This recipe sounds delicious and one to try.
Monika says
Thank you! I am impressed you make your own sauerkraut, I once tried but found that it takes too long to make and I don't like waiting for food:)
Shinta says
I've never cooked with sauerkraut before, which is a shame as its so popular here in Switzerland. I am definitely going to give your recipe a try... it does sounds delicious. I can imagine how the prunes would lend a lovely sweetness. Thank you for sharing!
Monika says
You are welcome!
Monika says
Thank you! Happy FF:)