Skillet Chicken with Sauerkraut

Cooking method

1. Step 1:

   

   How do you braise chicken with sauerkraut in a skillet? Gather all the ingredients. Any part of the chicken will work; I used a large chicken leg.

2. Step 2:

   

   Only true fermented sauerkraut works for this dish — no quick, vinegar-pickled cabbage. If it's very sour, you can cover it with cold water and let it sit for 5–10 minutes. Then tip it into a colander or sieve, rinse under cold water, and let it drain.

3. Step 3:

   

   Wash the chicken leg, pat it dry, and remove the bones. Cut the meat into pieces and put them in a bowl. Add the tomato paste and minced garlic. Mix well and let it marinate for 5–6 hours.

4. Step 4:

   

   Peel and chop the onion and add it to a skillet with vegetable oil. Sauté the onion for 5 minutes, stirring.

5. Step 5:

   

   Add the sauerkraut to the skillet with the onion and stir. Season with pepper, sprinkle in the sugar, and pour in the water. Cover and simmer over low heat for 20 minutes. Keep an eye on it so the cabbage doesn't scorch, and add a splash more water if needed.

6. Step 6:

   

   Pour vegetable oil into a skillet and heat it over medium heat. Add the chicken pieces and fry over medium heat for 10 minutes, stirring.

7. Step 7:

   

   Add the bay leaf and chopped garlic and stir.

8. Step 8:

   

   Set the fried chicken pieces on top of the cabbage. Cover again and simmer for another 15–20 minutes until done, then take it off the heat and serve.

9. Step 9:

   

   You can serve the chicken and sauerkraut with boiled potatoes, fresh herbs, and vegetables. Plate it up, or serve it in individual skillets the way I did. Enjoy!