PENNSYLVANIA DUTCH CHICKEN BAKE

Pennsylvania Dutch Chicken Bake image

Provided by Karen From Colorado

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs skinless chicken thighs
salt and pepper, to taste
1 large tart red apple, cored and thinnly sliced
1/4 cup canola oil
1 (16 ounce) can sauerkraut, undrained
1 (15 ounce) can onions, drained
12 dried apricot halves
1/2 cup raisins
1/4 cup packed brown sugar

Steps:

Preheat ove to 350 degrees.
Season the chicken with salt and pepper.
Heat the oil in a large nonstick skillet over medium high heat.
Saute the chicken for 6 minutes on each side or until brown.
Combine the apple slices and the remaining ingredients in a 12x9 inch baking dish.
Insert the thighs into the sauerkraut.
Bake for 30 minutes or until juices run clear.

Nutrition Facts : Calories 602.2, Fat 22.9, SaturatedFat 3.3, Cholesterol 188.4, Sodium 995.5, Carbohydrate 53.6, Fiber 6.5, Sugar 38.8, Protein 47.6