Chicken And Sauerkraut Recipes

Steps:

• Preheat oven to 350 degrees.
• Spray baking dish with cooking spray.
• Place chicken in baking dish.
• Spread Sauerkrat over chicken and top with 1 slice of cheese.
• Spread 1 Tbsp.
• of dressing evenly on top.
• Cover dish with foil and bake until cheese is melted and chicken is tender.

Steps:

• Turn on broiler, with rack 4 inches from the heat. Thinly slice chicken. Top 4 slices of bread with cheese, then with chicken and sauerkraut.
• In a small bowl, stir together mayonnaise and ketchup; spoon over sauerkraut. Place remaining slices of bread on top.
• Broil sandwiches, about 2 minutes on each side, until cheese has melted and bread is golden brown. Cut in half, and serve immediately.

Steps:

• Melt the butter in a skillet& brown the breasts on both sides, remove& place in an oven proof dish Add to skillet onion, celery, carrot& garlic.
• cook until tender.
• Stir in the kraut, tomatoe sauce, brown sugar& parsley, mix well.
• Spoon mixture over the chicken and bake 375f, uncovered for apprx 45 minutes.
• Note: You may do ahead up to the final step and just refrigerate, bring casserole dish to room temp before putting in the oven.

Steps:

• Preheat oven to 350 degrees. Wipe chicken inside and out and season the cavity with salt and pepper.
• Rinse the sauerkraut in cold water and drain well.
• Heat the oil and one tablespoon of butter in a large oven-proof casserole and brown the chicken on all sides. Be careful not to break the skin. Remove the chicken and set aside. Pour off the fat from the casserole.
• Heat the two tablespoons of butter in the casserole and saute the onion over medium heat until soft. Add the sauerkraut and garlic and cook a few minutes longer. Spread the sauerkraut over the bottom of the casserole and place the chicken on top of it. Put the bay leaf on the chicken, pour the vermouth around the chicken, bring to a simmer, cover and place in oven to roast for one hour.
• Lift chicken from the casserole, draining any juices from the cavity and rest it on a platter. Using a slotted spoon, drain the sauerkraut from the casserole and spread it around the chicken and cover the platter with foil to keep it warm.
• Add the chicken stock to casserole and heat juices. Dissolve the cornstarch in the one-quarter cup of cold reserved sauerkraut juice and gradually stir this mixture into the simmering sauce. Season to taste. Pour a little of the sauce over the chicken and pass the rest at the table.

Steps:

• Preheat grill on medium heat!
• Rinse the chicken breast very well under cold water, pat dry.Mix all the ingredients in a small bowl, season both sides of the breast with all the spices. Grill for 10-15 minutes or until juices begin to run clear, remove from grill.
• In a 3-4 QT casserole dish, make a layer of kraut on the bottom of the dish,about 1-11/2 inch deep. Put the chicken breast on top of the kraut.Add the rest of the kraut on top of the chicken breast. Depending on how much you like the taste of the thousand island dressing, spread it across the top layer of the kraut.Bake for 45-60 minutes covered.
• The last 10 minutes of cooking, layer the cheese on top of the thousand island dressing.Remove lid, return to oven. Bake until the swiss cheese starts to turn a little golden in color.Remove and let rest for 5-10 minutes. Serve hot.

Steps:

• In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.
• Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.
• Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.
• Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.

Steps:

• Combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat.
• Reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes.
• Remove chicken and set aside until cool enough to handle. Remove and discard bay leaf. When chicken is cool, discard skin and bones. Cut meat into bite size pieces.
• Set aside 1 cup of chicken broth from the pot.
• Add celery, onion, carrot and bouillon cubes to broth in the pot.
• Place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes.
• Reduce heat to low, stir in cream and bring mixture to a gentle simmer.
• Meanwhile, melt butter in small saucepan over low heat. Add flour and whisk constantly 3 minutes.
• Blend in the 1 cup of reserved broth. Increase heat to medium and cook until thickened, stirring constantly.
• Gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened.
• Add cut up chicken pieces to the soup and stir in the rinsed and well drained sauerkraut. (Chopped sauerkraut is easier to eat with a spoon.).
• Season to taste with salt and white pepper.