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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe was published in the July, 1980 issue of Family Circle magazine. Ingredients:
1 (3 lb) chicken |
flour, seasoned with |
salt |
paprika |
butter or oil, for frying |
3/4 cup chicken stock |
1 (15 ounce) can sauerkraut |
2 medium potatoes, peeled and coarsely grated |
2 medium granny smith apples, peeled and coarsely grated |
1 medium onion, chopped finely |
3 teaspoons brown sugar |
1/2 teaspoon caraway seed |
Directions:
1. Cut chicken into serving portions and coat with the seasoned flour.
2. Slowly brown well all over in a mixture of butter and oil, remove from pan.
3. Add the stock and bring to a boiling point, stirring and scraping the bottom of the pan.
4. Drain sauerkraut, rinse in cold water and drain again.
5. Mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish.
6. Arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish.
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