Ingredients Jump to Instructions ↓

  1. Chicken and Sauerkraut

  2. 1/4 lb. butter

  3. 2 qts. sauerkraut

  4. 1 clove garlic

  5. 1 frying chicken, cut in pieces

  6. 8 sm. red-skinned potatoes

  7. Sour cream

  8. Melt the butter over low heat in a very large pot or casserole,

  9. being careful not to let it brown. Add the sauerkraut with all its

  10. juice. Add the clove of garlic, mashed. Stir well. Add the chicken,

  11. cut in pieces, and the potatoes, peeled and whole. mix well, making

  12. sure the sauerkraut covers the chicken and potatoes. Cover and cook

  13. over low-medium heat for one hour and 15 minutes, stirring the pot

  14. occasionally during cooking. Serve directly from the casserole or from a platter, with the sour cream on the side in a separate bowl.

  15. With this dish serve very thin rye bread and butter and cold beer.


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