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Sauerkraut Chicken Recipe
Ash Tyrrell

Sauerkraut Chicken Recipe

I still remember the first time I put chicken and sauerkraut in the same pan and hoped for the best. I was skeptical, honestly sauerkraut always felt like a hot dog topping to me, not dinner. But one bite of that tender, juicy chicken soaking up all that tangy, buttery kraut and I was completely won over.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs — thighs stay juicier than breasts and hold up well to a long bake
  • 2 cups sauerkraut drained but not rinsed — leaving a little brine keeps the tang that makes this dish special
  • 1 medium onion thinly sliced — it softens into the kraut and adds natural sweetness
  • 1 apple peeled and grated — balances the sourness of the kraut with a hint of fruitiness
  • 2 slices bacon chopped — renders down and adds smoky depth to the base
  • 1 tablespoon brown sugar — rounds out the sharp fermented flavor
  • 1 teaspoon caraway seeds — classic in German-style kraut dishes don't skip if you can help it
  • 1/2 cup chicken broth — keeps everything from drying out as it bakes
  • 2 tablespoons sour cream optional, stirred in at the end — adds a creamy finish without overpowering the dish
  • Salt and black pepper to taste — season the chicken well before it goes into the oven
  • 1 tablespoon olive oil — for searing the chicken skin to golden perfection

Method
 

  1. I always start by patting the chicken thighs completely dry, then seasoning generously with salt and pepper. Heat the olive oil in your skillet over medium-high heat, and sear the chicken skin-side down for about 5 minutes until deeply golden. Flip and sear the other side briefly, then set the chicken aside on a plate.
  2. In the same skillet, drop in the chopped bacon and let it render for a couple of minutes until it starts turning crisp. Add the sliced onion and cook until soft and translucent, stirring occasionally so nothing sticks. This step builds the flavor base that carries the whole dish.
  3. Stir in the sauerkraut, grated apple, brown sugar, and caraway seeds, mixing everything together in the pan. Pour in the chicken broth and give it a good stir, scraping up any browned bits from the bottom. Let this simmer for a couple of minutes so the flavors start to combine.
  4. Place the seared chicken thighs skin-side up on top of the sauerkraut mixture, pressing them in slightly so they're partially submerged. This lets the chicken keep cooking through while the skin stays exposed and crisp. Don't fully bury the chicken, or the skin will turn soggy instead of golden.
  5. Transfer the skillet to a 375°F oven and bake uncovered for about 30 to 35 minutes. You're looking for the chicken to reach an internal temperature of 165°F and the skin to look deeply golden and crisp. If it needs a touch more color, a couple of minutes under the broiler works wonders.
  6. Once out of the oven, I like to stir a spoonful of sour cream into the sauerkraut right in the pan for a little creaminess, though this step is completely optional. Let everything rest for five minutes before serving so the juices settle back into the meat. Then plate it up while it's still hot and bubbling.

Notes

  • I always drain the sauerkraut well but never rinse it completely, because that briny tang is what makes this dish so good.
  • Searing the chicken skin first is a step I never skip. It's what gives you that deep golden color instead of pale, boiled-looking skin.
  • I like using thighs over breasts because they're much more forgiving if you leave them in the oven for a few extra minutes.
  • Adding the apple fresh instead of using applesauce keeps the texture from turning mushy.
  • If I want extra richness, I'll swap half the chicken broth for a splash of dry white wine.