Roast Chicken With Sauerkraut Recipe

Name: Roast Chicken With Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small (4 pound) roasting chicken, trussed; Salt and freshly ground pepper; 2 cups drained, tightly packed sauerkraut (reserve 1/4 cup of juice); 2 tablespoons cooking oil; 3 tablespoons butter; 1 cup chopped onion; 1 clove garlic, minced; 1 bay leaf; 1/2 cup dry vermouth; 1 cup chicken stock; 1 tablespoon cornstarch

Servings: persons

1
Preheat oven to 350 degrees.
2
Wipe chicken inside and out and season the cavity with salt and pepper.
3
Rinse the sauerkraut in cold water and drain well.
4
Heat the oil and one tablespoon of butter in a large oven-proof casserole and brown the chicken on all sides.
5
Be careful not to break the skin.
6
Remove the chicken and set aside.
7
Pour off the fat from the casserole.
8
Heat the two tablespoons of butter in the casserole and saute the onion over medium heat until soft.
9
Add the sauerkraut and garlic and cook a few minutes longer.
10
Spread the sauerkraut over the bottom of the casserole and place the chicken on top of it.
11
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.
12
Lift chicken from the casserole, draining any juices from the cavity and rest it on a platter.
13
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.
14
Add the chicken stock to casserole and heat juices.
15
Dissolve the cornstarch in the one-quarter cup of cold reserved sauerkraut juice and gradually stir this mixture into the simmering sauce.
16
Season to taste.
17
Pour a little of the sauce over the chicken and pass the rest at the table.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small (4 pound) roasting chicken, trussed, Salt and freshly ground pepper, 2 cups drained, tightly packed sauerkraut (reserve 1/4 cup of juice), 2 tablespoons cooking oil, and more.

Yes, Roast Chicken With Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions