How To make Chicken 'N' Kraut
4 Chicken breasts boneless,
-skinless 3/4 t Salt
3/4 t Pepper
2 c Sauerkraut washed & drained
4 Provolone cheese slices
4 T Russian dressing(low cal)
Preheat oven to 350 deg. F. Spray a baking dish with nonstick cooking spray and set chiucken in bottom. Sprinkle with salt & pepper. Spread the sauerkraut over each piece of chicken, top with a slice of the provolone,and cover with the Russian dressing. Cover dish with aluminum foil and bake until chicken is tender, approx. 15-20 minutes. **NOTE** Use the sauerkraut that comes packaged in the plastic bags or in the glass jars. The kind that is kept refrigerated in the market. It is crisper and does not have a "canned" taste. Calories: 278 Protein: 35g Fat: 11g Calcium:1218 mg Sodium:85mg Carbohydrates: 10g Cholesterol: 85mg Exchanges: 4 Protein 1 Vegetable 30 Optional
How To make Chicken 'N' Kraut's Videos
Chicken, Sauerkraut and Sausage (one-pan dinner!)
Got a one-pan flavor bomb dinner for you: chicken, sauerkraut and sausage. This one’s an absolute gourmet and easy to make. Full blog post and printable recipe here:
How to Trim the Fat from Chicken Thighs:
crockpot chicken and sauerkraut
Smothered Chicken Sauerkraut Stew
I was clearing out my fridge and freezer with leftover vegetables. And I found my frozen mushroom sauce (from my previous mushroom toast recipe). I thought why not make something outta them? This stew is largely inspired by the German Sauerkraut Potato Sausage Soup.
Get the full written recipe:
Mushroom Sauce Recipe:
Sauerkraut Recipe:
SMOKED SAUSAGE & SAUERKRAUT | Oldie, but Goodie | SUPER EASY RECIPE!
Today I'm going to share with you how to make old fashioned Sauerkraut and Smoked Sausage (weenies) So, grab all of your items and cook along with me. RECIPE BELOW
▶︎ SHOP MY FAVORITE PRODUCTS:
Ingredients you'll need:
• 1 14oz Package of Hillshire Farm Smoked Sausage Rope
• 2 14.5oz cans of Del Monte Sauerkraut - I used 1 1/2 cans for this recipe
• 2 - 3 Tablespoons Olive Oil
Instructions:
• Add 2 - 3 tablespoons of olive oil to your frying pan
• Preheat pan with oil while slicing sausage
• Remove sausage from packaging
• Slice sausage into 1/2 - 1 inch thick slices
• Add sausage slices to preheated frying pan
• Brown sausage slices to your desired preference
• Once sausage is fully browned, add your 1 1/2 cans of sauerkraut to the frying pan | Do not remove grease before adding sauerkraut - Drain any water that may be in your cans before adding to pan
• Heat sausage & sauerkraut until thoroughly heated and sauerkraut absorbs all grease from pan
ENJOY!
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Ima's Chicken with Sauerkraut and Cabbage – Frywall Fridays
Total time: 45 minutes
Makes 4 servings
You’ll need:
· A large skillet or wide-bottomed Dutch oven
· A Frywall splatter guard that fits:
· 2 lbs. bone-in chicken thighs
· 1 medium onion, chopped medium
· 3 medium garlic cloves, diced fine
· 6 cups shredded green cabbage
· 3 cups sauerkraut
· 1 ½ tbsp. sweet paprika
· salt and pepper to taste
· 1 ½ tbsp. vegetable or olive oil
Lightly salt and pepper chicken on both sides. Preheat skillet on medium-high and place Frywall into position. Add oil to the pan and spread it so it covers the bottom of the pan evenly. When the oil beginning to shimmer, add the chicken pieces skin side down. If the pan can’t accommodate all the pieces in one layer, work in batches. Cook the chicken 4-5 minutes, until nicely browned, then flip and brown the other side for an additional 4-5 minutes. Reduce the heat to medium and remove the chicken to a plate, leaving the oil and rendered chicken fat in the pan.
Add the chopped onion to the pan and cook for 3-4 minutes, or until the onions have softened and begun to brown. Add the garlic and cook for another minute. Add the paprika, then the cabbage, then the sauerkraut, mixing thoroughly after each ingredient. Return the chicken to the pan, nesting the pieces inside the cabbage mix. Add ¾ cup water, cover tightly with a lid, and reduce heat to medium-low.
Cook covered for 30 minutes, checking in every 5-10 minutes to gently rotate the chicken and turn the cabbage. The dish is ready when the chicken is fork tender and the cabbage has lost all signs of crunch. If there’s more than 3/4” of liquid at the bottom of the pan, cook uncovered over high heat to reduce the sauce slightly. Check seasoning for salt and pepper. This is crucial since different brands of sauerkraut will have lent different levels of base saltiness to the dish.
Serve immediately or refrigerate and serve the following day (even better!). Accompany with boiled potatoes, egg noodles, or rice. And don’t forget the pickles!
Braised Chicken Thighs With Sauerkraut Recipe
Braised Chicken Thighs With Sauerkraut Recipe