Reviews Add Rating & Review 24 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 5 1 star values: 3
Back to Sauerkraut with Chicken Leg Quarters and Sausages All Reviews for Sauerkraut with Chicken Leg Quarters and Sausages - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Sauerkraut with Chicken Leg Quarters and Sausages Credit: Romulo Yanes Recipe Summary prep: 40 mins total: 1 hr Servings: 6
Ingredients Ingredient Checklist 2 pounds sauerkraut, drained 2 pounds chicken leg quarters (about 3), split into drumsticks and thighs (see Smart Strategy note) and patted dry Coarse salt and ground pepper 1 pound kielbasa, cut into 1-inch pieces 5 medium carrots, cut into 1 1/2-inch pieces 1 large yellow onion, halved and sliced 1/4 inch thick 2 cups dry white wine, such as dry Riesling or Pinot Gris 2 tablespoons sugar 2 dried bay leaves 1/2 teaspoon caraway seeds
Cook’s Notes Flavor Tips: Soaking and then simmering the sauerkraut mellows its sharp bite but leaves enough zip to complement the sausages and chicken. For a spicy kick, try andouille sausage instead of kielbasa. Smart Strategy: Meaty chicken leg quarters are a terrific bargain. Cook them whole or separate them into thighs and drumsticks: On a cutting board, place the leg quarter skin side down and, with a sharp large knife, cut through the joint, along the white fat line.
Gallery Sauerkraut with Chicken Leg Quarters and Sausages Credit: Romulo Yanes
Recipe Summary prep: 40 mins total: 1 hr Servings: 6
Gallery
Sauerkraut with Chicken Leg Quarters and Sausages Credit: Romulo Yanes
Sauerkraut with Chicken Leg Quarters and Sausages
Credit: Romulo Yanes
Sauerkraut with Chicken Leg Quarters and Sausages
Recipe Summary prep: 40 mins total: 1 hr Servings: 6
Recipe Summary
prep: 40 mins total: 1 hr
Servings: 6
prep: 40 mins
total: 1 hr
prep:
40 mins
total:
1 hr
Servings: 6
6
Ingredients
Ingredients
- 2 pounds sauerkraut, drained 2 pounds chicken leg quarters (about 3), split into drumsticks and thighs (see Smart Strategy note) and patted dry Coarse salt and ground pepper 1 pound kielbasa, cut into 1-inch pieces 5 medium carrots, cut into 1 1/2-inch pieces 1 large yellow onion, halved and sliced 1/4 inch thick 2 cups dry white wine, such as dry Riesling or Pinot Gris 2 tablespoons sugar 2 dried bay leaves 1/2 teaspoon caraway seeds
Directions
In a large bowl, cover sauerkraut with water. Heat a large Dutch oven or other heavy pot over medium-high. Season chicken with salt and pepper. Add to pot, skin side down, and cook, turning until browned on all sides, 8 minutes. Transfer chicken to a plate. Add kielbasa, cut side down, to pot and cook until browned on both sides, about 4 minutes, flipping once. Add carrots, onion, and 1/2 cup water; cook, stirring and scraping up browned bits with a wooden spoon, until water is evaporated and onion is softened, 6 to 8 minutes. Add wine and bring to a boil.
Drain sauerkraut, pressing to remove as much liquid as possible. Add to pot, along with sugar, bay leaves, and caraway seeds; season with salt and pepper. Stir to combine.
Place chicken, skin side up, on top of sauerkraut and bring mixture to a boil. Reduce heat, partially cover pot, and rapidly simmer until chicken is cooked through and liquid is slightly reduced, about 20 minutes. Remove bay leaves before serving.
Cook’s Notes Flavor Tips: Soaking and then simmering the sauerkraut mellows its sharp bite but leaves enough zip to complement the sausages and chicken. For a spicy kick, try andouille sausage instead of kielbasa. Smart Strategy: Meaty chicken leg quarters are a terrific bargain. Cook them whole or separate them into thighs and drumsticks: On a cutting board, place the leg quarter skin side down and, with a sharp large knife, cut through the joint, along the white fat line.
Cook’s Notes
Flavor Tips: Soaking and then simmering the sauerkraut mellows its sharp bite but leaves enough zip to complement the sausages and chicken. For a spicy kick, try andouille sausage instead of kielbasa. Smart Strategy: Meaty chicken leg quarters are a terrific bargain. Cook them whole or separate them into thighs and drumsticks: On a cutting board, place the leg quarter skin side down and, with a sharp large knife, cut through the joint, along the white fat line.
Reviews
Add Rating & Review 24 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 5 1 star values: 3
Reviews
Add Rating & Review 24 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 5 1 star values: 3
Add Rating & Review
24 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 5 1 star values: 3
24 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 5 1 star values: 3
24 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 5 1 star values: 3
5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 5 1 star values: 3
All Reviews for Sauerkraut with Chicken Leg Quarters and Sausages
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sauerkraut with Chicken Leg Quarters and Sausages
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
