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Recipe: Chicken Sauerkraut Potato Bake

This very simple chicken and sauerkraut casserole is surprisingly delicious. Be sure to serve it with good dark bread and nice cold beer.

Chicken Sauerkraut Potato Bake Ingredients

  • 2 cloves garlic, minced

  • 1 tablespoon butter

  • 1 (32 ounce) jar sauerkraut, drained

  • 1 (2 1/2 pound) whole chicken, cut into pieces, skin removed

  • 1 (15 ounce) can whole new potatoes, drained

How to Make Chicken Sauerkraut Potato Bake

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Heat garlic and butter in a small skillet over medium heat. Cook and stir until garlic softens, about 2 minutes. Reserve.

  3. Spoon the sauerkraut into the bottom of a 9x13 inch baking dish; top with the chicken pieces. Scatter potatoes around the chicken, and sprinkle with the cooked garlic. Spoon some of the sauerkraut over the top of the chicken. Cover dish with aluminum foil.

  4. Bake in preheated oven until the chicken cooked through, and very tender, about 1 1/2 hours.

Chicken Sauerkraut Potato Bake Nutritions

  • Calories: 257.4 calories

  • Carbohydrate: 14.2 g

  • Cholesterol: 84.7 mg

  • Fat: 9.3 g

  • Fiber: 5 g

  • Protein: 28.9 g

  • SaturatedFat: 3.2 g

  • ServingSize:

  • Sodium: 1244.7 mg

  • Sugar: 2.4 g

  • TransFat:

  • UnsaturatedFat:

Chicken Sauerkraut Potato Bake Reviews

  • I am the recipe submitter. This recipe is meant to be made with raw cutup chicken. Its very tasty when made as written.

  • I used real new potatoes instead of canned and it worked out great. My 4 year old loved it and it was incredibly easy to make.

  • This is the best, moistest chicken you can imagine. I have been making this for years & now my children & Grand children are making it too. The only difference in the way I make it is... I use a whole chicken, stuff the sauerkraut inside & around the chicken. Roast it until the chicken is done ( the juice runs clear when poked by the thigh) I serve it with mashed potatoes & mix the sauerkraut in( on my plate) You can;t get any better than this. ALL the flavors blend together to make a wonderful tasting meal.

  • This was terrible. I chose one star because I had to to be able to submit my review. I would not suggest this to anyone. It tasted awful and will stink your entire house up while cooking.

  • I altered this a bit by using chicken thighs, which I browned before adding to the casserole, and adding chopped fresh cabbage along with a thinly sliced raw potato and the sauerkraut. I also added a little chicken broth and some water before baking since I didnt have any tin foil to cover it. It baked in about 70 minutes and tasted wonderful Its definitely comfort food but also pretty healthy, especially with the extra cabbage. The only thing Id do differently when I make it again is double the garlic.

  • I dont know what I did wrong but my husband took one bite and ordered pizza,

  • Quick to put together. Tastes ok, something is missing though. May have to play with this one. I used sliced potatos and fresh chicken breasts. They worked fine.

  • This tasted great. It took way longer for mine to get done. Probably because my free range chicken weighed almost 6 pounds and I used fresh potatoes. Great recipe though

  • I made this last night substituted with chicken tenders, baby red potatoes, and Bavarian style sauerkraut... it was amazing I also used grape seed oil instead of butter, for a lower calorie count. My husband, who is a huge fan of sauerkraut, cleaned his plate, and asked if there was more. Oh, I also added crushed red pepper flakes, for a bit of heat.

  • I read reviews and thought this recipe has good potential - I made is with a little modifications, and it was YUMMY I got kudos from my family, everybody went for seconds. I followed the original recipe and added 1. more spices - half teaspoon celery salt, a few whole peppercorns, a few bay leaves and a few coriander seeds; 2. two sliced apples to add flavor (I think tart apples like Granny Smith work best here). As far as potatoes, I boiled white baby potatoes first, then halved them and added under the chicken pieces so that they would absorb juices. The dish was wonderful - very warming and satisfying. Thank you so much for that recipe, Geroniho

  • I loved it. Ive been wanting spare ribs and sauerkraut, but because of the pandemic I havent been able to get the ribs. So I Googled recipes with chicken and sauerkraut and found this. I had four pounds of chicken thighs, so I used them after taking the skin off. I didnt have canned potatoes, so I parboiled some thickly sliced potatoes, and doubled the sauerkraut. It was a hit Ill definitely be making this again.

  • I made this as written but didnt have garlic, I did use garlic powder however. It turned out delicious. If you enjoy sauerkraut you will like this recipe

  • I used boneless chicken breast it was really good. I would recommend addeing onions and a bit of salt and peper.

Source: Chicken Sauerkraut Potato Bake

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