Chicken Baked with Sauerkraut Recipe
Cabbage is often cooked with smoked meats or simply with pork. I suggest cooking this time with chicken. Come visit the fragrant cabbage soup. You will like this dish.
Servings Prep Time
6 10minutes
Cook Time
50minutes
Servings Prep Time
6 10minutes
Cook Time
50minutes
Ingredients
Instructions
  1. In principle, the amount of filling for one chicken can be halved. But we love this baked hodgepodge, that’s why there’s so much of it in the recipe. Wash the chicken, dry it with a towel, add salt inside and out, set aside.
  2. Heat the oil in a frying pan, finely chop the onion, grate the carrots on a fine grater. Lightly fry the onion and carrot in oil. Also finely chop the crispy cucumbers and add them to the vegetables, fry them with the vegetables a little more (about 5 minutes).
  3. Add tomato puree to the vegetables, salt, pepper, sugar to taste. Simmer for 5 minutes.
  4. Chop the cabbage and add it to the pan where the vegetables were fried. Cook the cabbage for just a couple of minutes so that it just “settles”.
  5. Add the chopped olives (half of the norm), mix everything together.
  6. We put this cabbage inside the chicken, fix the hole with a toothpick, tie the legs with a thread.
  7. Put the remaining cabbage in the baking dish, put the stuffed chicken in the center, lubricate it with vegetable oil. Place whole small tomatoes, remaining olives and lemon slices on top of the cabbage. Pour about 100 ml of water. If the cabbage is juicy, water may not be needed at all. In this form, put everything in the oven, preheated to 180 degrees. Bake until the chicken is cooked (about 40 minutes).
  8. Check the readiness of the bird, pierce it with a knife. The leaking juice should be transparent. Also make sure that the dish remains juicy, pour boiling water if necessary.
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