Dinner · Covered skillet braise
Sauerkraut Chicken Potato Skillet
Sauerkraut supplies the tang for this covered skillet braise. Browning chicken first adds depth, while potatoes soften in the diluted cabbage juices.
Jump to ingredients
- Yield
- 4 dinner portions
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
Ingredients
1 cup drained sauerkrautWoodstock: USDA Organic
1 tablespoon olive oilBragg: USDA Organic
1/2 teaspoon dried rosemary, crushedFrontier Herb: USDA Organic- 1 1/2 pounds boneless skinless chicken thighs
- 1 pound potatoes, cut into 3/4-inch cubes
- 1 medium onion, sliced
- 1 cup water, plus more as needed
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Brown the chicken
Pat chicken dry with paper towels; do not rinse raw poultry. Season with salt and pepper. Heat oil in a large deep skillet over medium-high heat and brown chicken for 3 minutes per side; transfer to a plate, reserving it for cooking only.
Start the potatoes
Reduce heat to medium and cook onion in the skillet for 4 minutes until softened. Add potatoes, rosemary and water, scraping up browned bits with a wooden spoon.
Braise under cover
Return chicken and any juices to the pan and spoon sauerkraut around it. Bring to a simmer, cover and cook over medium-low heat for 25 minutes, adding water if the bottom looks dry.
Check and finish
Insert a food thermometer into the thickest part of each thigh; it must reach 165°F (74°C). Potatoes must pierce easily with a fork. Continue cooking if needed, then use clean utensils to serve with the pan juices.
Kitchen tips
Taste sauerkraut before cooking; briefly rinse and drain it if especially salty.
Keep a gentle simmer under the lid so the potatoes cook without scorching.
Substitutions
Use boneless chicken breasts if preferred; begin checking their thickest centers sooner and still require 165°F (74°C).
This version adds no dairy or wheat; for dairy-free or gluten-free needs, verify chicken, sauerkraut and seasoning labels.
Storage
Refrigerate in shallow containers within 2 hours at 40°F or below for up to 3 days. Reheat chicken and potatoes to 165°F (74°C).
Serving suggestions
Divide the chicken and potatoes among four plates and spoon the tangy cabbage and juices over each portion.
Make ahead
Slice onion and potatoes shortly before cooking. Keep raw chicken separate from vegetables and cooked food; use clean boards and utensils after raw poultry contact.
Allergen details
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Woodstock Organic Sauerkraut - 16 oz × 1 — $7.57
- Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz × 1 — $22.38
- Frontier Herb Rosemary Leaf - Organic - Whole - 0.85 oz × 1 — $5.86
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Read recipe →Frequently asked questions
Is browning enough to cook the chicken?
No. Browning adds flavor only; the covered braise must continue until every thigh reaches 165°F (74°C) at its thickest point.
Will the sauerkraut stay crunchy?
It softens during braising. Drain it first to control the acidity, and avoid adding extra salt until you have tasted the hot pan juices.