German Chicken

1. 1

   Place flour in a large resealable plastic bag. Add chicken to bag, a few pieces at a time. Seal bag and toss to coat. In a large skillet, brown chicken in oil and butter on all sides. Transfer to a large Dutch oven or roaster; sprinkle with 1/4 teaspoon garlic powder and 1/8 teaspoon pepper. Top with half of the cabbage and onion.

2. 2

   In a large bowl, combine the sauerkraut, tomato sauce, brown sugar, vinegar and remaining garlic powder and pepper. Pour half over the cabbage and onion. Repeat layers.

3. 3

   Cover and bake at 350u00b0 for 1-1/2 hours or until chicken juices run clear and cabbage is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.