This hearty Sauerkraut Chicken Casserole is the perfect Oktoberfest dish, rainy day autumn dish, and a healthy one-pot comfort food dish that’s ideal for sharing. That is if sauerkraut is your thing:)
I was first introduced to Oktoberfest years ago as a student living in Kitchener-Waterloo, Canada, a town with a sizeable German community. I seem to remember 3 vital components of the festivities: beer, sausage and sauerkraut. The beer came in a plastic cup, and the food was served on a matching plastic plate – the sausage in a big hotdog bun, with steaming hot sauerkraut on top.
I am a big fan of sauerkraut (not necessarily always in the company of beer and sausage, although admittedly they make a delicious trio). It’s not only delicious, but also healthy. A while ago I posted a vegetarian version of the popular Polish Kapusniak Sauerkraut Soup, a delicious low fat comfort food recipe (anything with sauerkraut in it can be classed as comfort food really). See also my zesty Sauerkraut Salad with Spiralized Carrot and Apple.
Today’s recipe contains chicken and is super easy to make. It requires very few ingredients and most of the cooking takes place in the oven so all you have to do is give it a stir every once in a while. This dish tastes even better reheated the next day, so make a big batch to enjoy over 2-3 days.
This isn’t a Polish recipe though it could very well be. Porcini mushrooms as well as prunes go extremely well with sauerkraut and are used in many Polish recipes. If you aren’t a huge fan of prunes don’t worry, after 2.5 hours in the oven prunes don’t really taste like prunes, but they do give a wonderful sweetness to this sour dish. I used a few porcini mushrooms just to add a bit more richness and depth to the overall flavour of this Sauerkraut Chicken Casserole.
I hope you enjoy this simple dish:) Let me know your thoughts!
I am bringing this recipe to #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins, Recipe of the Week, Fiesta Friday, co-hosted this week by Shinta @ Caramel Tinted Life and Diann @ Of Goats and Greens
Yields 4-6 portions
15 minPrep Time
2 hr, 30 Cook Time
2 hr, 45 Total Time
- 4 chicken thighs, skinless
- 300g sauerkraut
- 1 large carrot, peeled, diced
- 6 small/medium potatoes, peeled, cubed
- 6 prunes, deseeded, halved
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 porcini mushrooms
- 4 tablespoons olive oil
- 1/4 cup white wine
- 1 cup water
- 1 bay leaf
- 2 whole allspice
- 1 level teaspoon caraway seeds
- Sea salt and pepper to taste
- Preheat the oven to 350 F/ 180 C/ gas mark 4. You will need a deep casserole dish with a lid.
- Heat up the oil in the casserole dish, add the bay leaf, allspice, caraway seeds, onion and garlic. Fry for a couple of minutes over a medium heat stirring often.
- Move the onion mixture to the side, add the chicken and fry for 2-3 minutes on each side. Add the prunes, sauerkraut, mushrooms and stir thoroughly. Continue cooking for another 2-3 minutes.
- Add the carrot, potato, wine and water, a generous amount of pepper and stir thoroughly. Cover and pop in the oven for 2.5 hours. Stir the stew 2-3 times throughout cooking. Taste before serving to see if salt is needed. Serve with crusty bread or simply on its own.
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