German Chicken Recipe
I came up with this chicken and cabbage dish on my own. But I owe it all to my two grandmothers, who taught me everything they know about cooking traditional German dishes.
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 3 tablespoons butter
- 3 tablespoons canola oil
- 3/4 teaspoon garlic powder, divided
- 1/2 teaspoon pepper, divided
- 1 large head green cabbage (3 pounds), coarsely chopped
- 1 large onion, chopped
- 1 can (29 ounces) sauerkraut, rinsed and drained
- 1 can (15 ounces) tomato sauce
- 1/3 cup packed brown sugar
- 1/4 cup cider vinegar
- Place flour in a large resealable plastic bag. Add chicken to bag, a few pieces at a time. Seal bag and toss to coat. In a large skillet, brown chicken in oil and butter on all sides. Transfer to a large Dutch oven or roaster; sprinkle with 1/4 teaspoon garlic powder and 1/8 teaspoon pepper. Top with half of the cabbage and onion.
- In a large bowl, combine the sauerkraut, tomato sauce, brown sugar, vinegar and remaining garlic powder and pepper. Pour half over the cabbage and onion. Repeat layers.
- Cover and bake at 350° for 1-1/2 hours or until chicken juices run clear and cabbage is tender. Yield: 4 servings.
Originally published as German Chicken in Country Chicken Cookbook 1995, p65
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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