cookwewill
Senior Cook
Sauerkraut is quite a typical ingredient to use in cooking, here in Slovakia.
We use it in soups, as a side, instead of pickles... it's been a traditional and cheap source of vitamin C during the winter and it's very popular to this day. You can even find some pizza places that use Sauerkraut as a topping
Today, I'd like to show you one of my favorite recipes that use Sauerkraut: Baked chicken legs with Sauerkrat, bacon and a side of potatoes. All cooks in one dish, so easy cleaning is a bonus
This is what the finished dish looks like:
Let me embed a video of the process too, it's very easy to follow I think. List of ingredients and simple instructions are below.
https://www.youtube.com/watch?v=N6M4UIi9yVk
INGREDIENTS
1 kg quality sauerkraut
5 chicken legs
1 kg potatoes
1 large onion
200-250 ml chicken or beef broth/stock
3 cloves garlic
200-250 g diced bacon
2 tbsp sugar
3 tsp seasonings for the chicken I used a mix of onion and garlic powder and red paprika
Italian seasoning to taste
salt & pepper to taste
olive oil
INSTRUCTIONS
1. Add about a tablespoon or two of olive oil into a pot big enough to take all the sauerkraut we will use. In with the diced bacon, sliced onions and garlic. Sautee for about 10 minutes or until the onions become translucent and the bacon starts to brown.
2. Add the sauerkraut and 1 cup of chicken or beef broth or stock. Season with salt and pepper, add 2 tablespoons of sugar and cook for about 15 minutes.
3. Season the chicken legs with 3-4 tablespoons of olive oil that helps the dry seasoning sticking to the meat better. I’ve used 3 teaspoons of a seasonings mix: onion and garlic powder with red paprika. Salt and pepper of course and some Italian seasonings.
4. Form a thick layer from the sauerkraut mix at the bottom of a baking dish. Place the chicken legs atop of it and fill all the space between the meat with potato wedges. I've seasoned the potatoes with olive oil, salt and pepper.
5. Cover the baking sheet with aluminium foil and bake at 220C (425F) for about 1 hour or until the meat becomes tender.
6. Remove the foil and keep baking for 15-20 minutes at the same temperature to broil the skin and potatoes.
7. Done!
We use it in soups, as a side, instead of pickles... it's been a traditional and cheap source of vitamin C during the winter and it's very popular to this day. You can even find some pizza places that use Sauerkraut as a topping
Today, I'd like to show you one of my favorite recipes that use Sauerkraut: Baked chicken legs with Sauerkrat, bacon and a side of potatoes. All cooks in one dish, so easy cleaning is a bonus
This is what the finished dish looks like:
Let me embed a video of the process too, it's very easy to follow I think. List of ingredients and simple instructions are below.
https://www.youtube.com/watch?v=N6M4UIi9yVk
INGREDIENTS
1 kg quality sauerkraut
5 chicken legs
1 kg potatoes
1 large onion
200-250 ml chicken or beef broth/stock
3 cloves garlic
200-250 g diced bacon
2 tbsp sugar
3 tsp seasonings for the chicken I used a mix of onion and garlic powder and red paprika
Italian seasoning to taste
salt & pepper to taste
olive oil
INSTRUCTIONS
1. Add about a tablespoon or two of olive oil into a pot big enough to take all the sauerkraut we will use. In with the diced bacon, sliced onions and garlic. Sautee for about 10 minutes or until the onions become translucent and the bacon starts to brown.
2. Add the sauerkraut and 1 cup of chicken or beef broth or stock. Season with salt and pepper, add 2 tablespoons of sugar and cook for about 15 minutes.
3. Season the chicken legs with 3-4 tablespoons of olive oil that helps the dry seasoning sticking to the meat better. I’ve used 3 teaspoons of a seasonings mix: onion and garlic powder with red paprika. Salt and pepper of course and some Italian seasonings.
4. Form a thick layer from the sauerkraut mix at the bottom of a baking dish. Place the chicken legs atop of it and fill all the space between the meat with potato wedges. I've seasoned the potatoes with olive oil, salt and pepper.
5. Cover the baking sheet with aluminium foil and bake at 220C (425F) for about 1 hour or until the meat becomes tender.
6. Remove the foil and keep baking for 15-20 minutes at the same temperature to broil the skin and potatoes.
7. Done!
