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One-Pot Chicken, Sausage and Sauerkraut

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One-Pot Chicken, Sausage and Sauerkraut
  • Prep 40 min
  • Total 1 hr 20 min
  • Servings 4
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Braising is a surprisingly easy cooking method that yields meltingly tender chicken, mild sauerkraut, flavorful sausage and perfectly cooked potatoes in this all-in-one-pot dinner the whole family will love.
By Betty Crocker Kitchens
Updated Sep 19, 2017

Ingredients

  • 1 tablespoon olive oil
  • 4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 14 oz kielbasa sausage, cut into 1/2-inch slices
  • 1 medium onion, sliced
  • 1 1/4 lb medium Yukon gold potatoes (3 or 4), cut into 1/4-inch slices
  • 2 cups refrigerated sauerkraut, drained, rinsed (from 16-oz bag)
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • Sour cream, as desired
Make With
Make With
Progresso Broth

Steps

  • 1
    In 5-quart Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in Dutch oven; cook 9 to 11 minutes, turning once, until deep golden brown on both sides. Remove chicken from Dutch oven.
  • 2
    Add kielbasa to Dutch oven; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove kielbasa. Add onion; cook 5 to 8 minutes, stirring frequently, until onion starts to brown. Add potatoes, sauerkraut, kielbasa, broth, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; stir. Place chicken on top of potato and sauerkraut mixture. Heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and potatoes are tender. Serve with sour cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sauerkraut can be extremely salty and acidic, which can easily overpower the other ingredients in a dish. Rinsing and draining the sauerkraut helps to mute its flavor just enough to allow it to blend into the dish, rather than taking it over.
  • tip 2
    Kielbasa is a smoked Polish sausage that pairs well with sauerkraut. If you prefer something a little spicier, try andouille sausage or hot beef links.

Nutrition

720 Calories, 44g Total Fat, 43g Protein, 36g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
720
Calories from Fat
400
Total Fat
44g
68%
Saturated Fat
14g
71%
Trans Fat
1g
Cholesterol
150mg
50%
Sodium
2510mg
105%
Potassium
1130mg
32%
Total Carbohydrate
36g
12%
Dietary Fiber
5g
22%
Sugars
8g
Protein
43g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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