ONE-POT CHICKEN, SAUSAGE AND SAUERKRAUT

One-Pot Chicken, Sausage and Sauerkraut image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 4

Number Of Ingredients 10

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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

Steps:

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.
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.

Nutrition Facts : Calories 720, Carbohydrate 36 g, Cholesterol 150 mg, Fat 4 1/2, Fiber 5 g, Protein 43 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 2510 mg, Sugar 8 g, TransFat 1 g