ROAST CHICKEN WITH SAUERKRAUT

Roast Chicken With Sauerkraut image

Provided by Florence Fabricant

Categories dinner, casseroles, main course

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 small (4 pound) roasting chicken, trussed
Salt and freshly ground pepper
2 cups drained, tightly packed sauerkraut (reserve 1/4 cup of juice)
2 tablespoons cooking oil
3 tablespoons butter
1 cup chopped onion
1 clove garlic, minced
1 bay leaf
1/2 cup dry vermouth
1 cup chicken stock
1 tablespoon cornstarch

Steps:

Preheat oven to 350 degrees. Wipe chicken inside and out and season the cavity with salt and pepper.
Rinse the sauerkraut in cold water and drain well.
Heat the oil and one tablespoon of butter in a large oven-proof casserole and brown the chicken on all sides. Be careful not to break the skin. Remove the chicken and set aside. Pour off the fat from the casserole.
Heat the two tablespoons of butter in the casserole and saute the onion over medium heat until soft. Add the sauerkraut and garlic and cook a few minutes longer. Spread the sauerkraut over the bottom of the casserole and place the chicken on top of it. Put the bay leaf on the chicken, pour the vermouth around the chicken, bring to a simmer, cover and place in oven to roast for one hour.
Lift chicken from the casserole, draining any juices from the cavity and rest it on a platter. Using a slotted spoon, drain the sauerkraut from the casserole and spread it around the chicken and cover the platter with foil to keep it warm.
Add the chicken stock to casserole and heat juices. Dissolve the cornstarch in the one-quarter cup of cold reserved sauerkraut juice and gradually stir this mixture into the simmering sauce. Season to taste. Pour a little of the sauce over the chicken and pass the rest at the table.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 31 grams, Carbohydrate 9 grams, Fat 50 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 15 grams, Sodium 930 milligrams, Sugar 3 grams, TransFat 0 grams