Braised Chicken Legs In Sauerkraut Recipes

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BRAISED CHICKEN LEGS IN SAUERKRAUT



Braised Chicken Legs in Sauerkraut image

Steamed baby potatoes make a nice side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 6

3 1/2 pounds chicken legs
Coarse salt
1 tablespoon extra-virgin olive oil
1 large yellow onion, halved and cut into 1/4-inch slices (about 3 1/2 cups)
3 large carrots, peeled and grated
4 cups store-bought sauerkraut

Steps:

  • Preheat oven to 375 degrees. Season chicken on all sides with salt. Heat a large skillet over medium-high heat; swirl in oil. Add chicken and cook until browned, about 4 minutes a side. Transfer to a plate.
  • Add onion to skillet. Cook, scraping up browned bits, about 1 minute. Remove from heat; stir in carrots and sauerkraut until well combined.
  • Transfer sauerkraut mixture to a 9-by-13-inch baking dish. Nestle chicken legs in mixture, cover with parchment-lined foil, and bake 30 minutes. Uncover, increase heat to 425 degrees, and bake until top is lightly caramelized and a thermometer inserted into thickest part of chicken legs (without touching bone) registers 165 degrees, about 10 minutes more. Serve immediately.

CAL PETERNELL'S BRAISED CHICKEN LEGS



Cal Peternell's Braised Chicken Legs image

Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell's excellent home-cooking manifesto, "Twelve Recipes," published in 2014 by HarperCollins. There are two steps to the process, which as Mr. Peternell points out can lead to endless improvisation. First, season the chicken and brown it well in a pan. Salt, pepper and flour are what's called for in this basic recipe, but adding some paprika would be a delicious option, or some cumin, coriander, paprika and a dash of cinnamon and caraway for a scent of Morocco. Then, braise it in liquid - white wine for the classic, red wine for a coq-au-vin feel, or with beer, chicken stock or plain water. Mr. Peternell does his braising in the oven, but you could easily do it on the stovetop as well, simmering the chicken slowly beneath a lid. Pair with rice or boiled potatoes, with couscous, with big hunks of garlic bread.

Provided by Sam Sifton

Categories     dinner, lunch, roasts, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

6 chicken legs, thigh and drumstick together
Kosher salt and black pepper to taste
All-purpose flour, for dredging
4 to 5 tablespoons neutral oil, or unsalted butter
3/4 cup white or red wine, beer, chicken stock or water
1 large yellow onion, peeled and diced
1 large carrot, peeled and diced
2 celery stalks, diced
2 cloves garlic, peeled and diced
3 sprigs of thyme, rosemary or sage, leaves removed and roughly chopped
1 bay leaf
3 cups chicken stock, or water
2 tablespoons roughly chopped parsley leaves

Steps:

  • Season chicken legs with salt and pepper and let them sit for a while, 15 minutes to an hour, or overnight in the refrigerator.
  • Heat oven to 450 degrees. Put a cup or two of flour in a large bowl, add half the chicken and tumble the legs around to coat.
  • Set a large oven-safe skillet over medium-high heat. Swirl in 2 tablespoons oil or butter and allow to melt and foam. Shake excess flour off the chicken legs and slide them into the hot pan in one layer; adjust the heat so the legs are sizzling nicely. When the legs begin to brown, after about 5 minutes, turn them over to brown the other side, an additional 4 to 5 minutes. Remove the chicken to a platter and repeat with remaining legs, adding more oil or butter if the pan seems dry.
  • Pour off the grease in the pan and add the wine or other liquid to the skillet, scraping at the sticky bits. Let simmer over medium heat until pan is completely deglazed. Pour that liquid into a small bowl and set aside.
  • Add remaining oil or butter to the pan and allow it to heat. Add onion, carrot, celery and a pinch of salt and cook, stirring occasionally, until the vegetables have softened nicely, approximately 10 minutes. Add garlic, thyme and bay leaf and cook for a minute or so, then return all the chicken to the pan, skin side up, along with the reserved glazing liquid and between 1 and 3 cups stock or water, enough to come up the sides of the chicken but not to get them swimming. Bring to a simmer and then put the skillet in the oven.
  • After 5 minutes or so, reduce the oven heat to 325 degrees and cook until chicken is very tender, 30 to 40 minutes. (Test for doneness by inserting a slender-bladed knife into the meat. It should pull out easily.) Remove the skillet from the oven, lift the legs from the skillet and put them aside again. Pour the liquid contents of the skillet into a small bowl and allow it to sit for 5 minutes or so, letting the fat rise to the surface. Use a small ladle to skim off and discard the fat, then return liquid to the pan, along with the chicken. Bring back to a simmer on the stovetop, then return to the oven for 5 minutes or so before serving, sprinkled with the chopped parsley, or save to reheat later.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 18 grams, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1078 milligrams, Sugar 4 grams, TransFat 0 grams

YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER



Yogurt-Braised Chicken Legs With Garlic and Ginger image

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce.

Provided by Claire Saffitz

Categories     Chicken     Garlic     Ginger     Coriander     Cumin     Yogurt     Chickpea     Green Onion/Scallion     Mint     Lime     Dinner     Braise

Yield 4 servings

Number Of Ingredients 12

4 whole chicken legs (thigh and drumstick), patted dry with paper towels
Kosher salt, freshly ground pepper
2 Tbsp. extra-virgin olive oil
1 head of garlic, halved crosswise, plus 1 clove
1 (3") piece ginger, peeled, scrubbed, thinly sliced
1 Tbsp. coriander seeds
1 Tbsp. cumin seeds
1/2 tsp. crushed red pepper flakes
1 tsp. ground turmeric
3 cups plain whole-milk yogurt (not Greek), divided
1 (15-oz.) can chickpeas, rinsed
Thinly sliced scallions, mint leaves, and lime wedges (for serving)

Steps:

  • Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
  • Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
  • Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
  • Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
  • Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.

CHICKEN AND SAUERKRAUT



Chicken and Sauerkraut image

Make and share this Chicken and Sauerkraut recipe from Food.com.

Provided by Shari2

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

16 ounces boneless skinless chicken breasts
2 cups sauerkraut
4 (1 ounce) slices swiss cheese
4 tablespoons reduced-fat thousand island dressing

Steps:

  • Preheat oven to 350 degrees.
  • Spray baking dish with cooking spray.
  • Place chicken in baking dish.
  • Spread Sauerkrat over chicken and top with 1 slice of cheese.
  • Spread 1 Tbsp.
  • of dressing evenly on top.
  • Cover dish with foil and bake until cheese is melted and chicken is tender.

BRAISED CHICKEN THIGHS WITH SAUERKRAUT



Braised Chicken Thighs With Sauerkraut image

Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. The robust combination of flavors makes this a great hearty winter dish. Created by the staff of Food & Wine. For a white wine that will contrast nicely with the sauerkraut, look for a soft, full-flavored, and unoaked white. Gewürztraminer or pinot gris from Alsace in France are ideal choices.

Provided by NcMysteryShopper

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3 slices bacon, cut crosswise into thin strips
8 chicken thighs (about 2 1/2 pounds in all)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 onion, chopped
1 carrot, chopped
1 tart apple, such as Granny Smith, peeled, cored, and chopped
3 cups sauerkraut, drained and rinsed (about 1 1/2 pounds)
1 cup low sodium chicken broth or 1 cup homemade stock
1 teaspoon Dijon mustard
10 juniper berries, lightly crushed
1 bay leaf

Steps:

  • In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.
  • Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.
  • Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.
  • Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.

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