Roast Chicken With Sauerkraut
Published January 8, 1983
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 small (4 pound) roasting chicken, trussed
Salt and freshly ground pepper
2 cups drained, tightly packed sauerkraut (reserve ¼ cup of juice)
2 tablespoons cooking oil
3 tablespoons butter
1 cup chopped onion
1 clove garlic, minced
1 bay leaf
½ cup dry vermouth
1 cup chicken stock
1 tablespoon cornstarch
Nutritional analysis per serving (4 to 6 servings)
9 grams carbs; 233 milligrams cholesterol; 687 calories; 21 grams monosaturated fat; 10 grams polyunsaturated fat; 15 grams saturated fat; 50 grams fat; 2 grams fiber; 930 milligrams sodium; 45 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Wipe chicken inside and out and season the cavity with salt and pepper.
- Step 2
Rinse the sauerkraut in cold water and drain well.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
I've cooked all sorts of things with sauerkraut (usually home-made) including port, duck, sausages, etc.. But never have I cooked it with chicken before I tried this recipe. It's delicious! Made it with a free-range chicken from a local farm that wasn't very fatty. Nonetheless, it turned out super-juicy and delectable. Definitely I'll make it again.
I should add that I served this with steamed fingerling potatoes, and the sauce was delicious poured on them.
Delicious. I screwed up and added the stock with the vermouth before putting it in the oven, and then worried that chicken would be steamed. So, at about 45 minutes the chicken had reached 165, I decided to put it on a platter, put it back in the oven while the oven cooled, and reduce the liquid on the stove before making the sauce. The result couldn't have been tastier. The chicken was perfect and the sauce as good as it gets, which makes me think this is a very forgiving recipe.
Really good. Added 2 cloves of garlic( microplaned) & a shallot with smaller onion. Cooked less than 1 hr, because I had a pastured chicken I also didn’t rinse the kraut since it was raw & not as salty as the reg. one. Will make again.
Delicious! Added more garlic, some apples, and caraway seeds. Otherwise exactly to the recipe. Very yummy.
1. Don’t waste the chicken fat - leave it in the pot 2. If you’re serving four, 2x the sauerkraut 3. Don’t bother with the chicken broth, just make the sauce with the juices & liquid left behind in the pan DELISH!