Polish Poultry Recipe
Polish Poultry Recipe photo by Taste of Home

Polish Poultry Recipe

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There are people of all nationalities living in the Midwest, and Nebraska claims many residents of Polish descent. This is one of my family's favorite dishes, and I'm sure it'll become one of yours, too.
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:6 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 6 servings


  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon caraway seeds
  • 1 can (27 ounces) sauerkraut, undrained
  • 3/4 pound smoked kielbasa or Polish sausage, cut into 1-inch pieces
  • 1 broiler/fryer chicken (2 to 3 pounds), cut up
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon dried thyme

Nutritional Facts

1 serving (1 each) equals 378 calories, 25 g fat (9 g saturated fat), 99 mg cholesterol, 1572 mg sodium, 10 g carbohydrate, 4 g fiber, 27 g protein.


  1. In a large bowl, combine first four ingredients. Place on the bottom of a 13-in. x 9-in. baking dish. Top with sausage and chicken. Sprinkle with salt, pepper and thyme.
  2. Bake at 350° for 60-65 minutes or until chicken is tender and juices run clear, basting occasionally with pan juices. Yield: 6 servings.
Originally published as Polish Poultry in Country October/November 1992, p47

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed May. 25, 2012

"very good!"

Reviewed Jan. 20, 2012

"Is this recipe to be covered while baking, and is the kraut sour without rinseing it first?"

Reviewed Oct. 10, 2011

"Loooove it!"

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