Polish Poultry Recipe
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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
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 each: 378 calories, 25g fat (9g saturated fat), 99mg cholesterol, 1572mg sodium, 10g carbohydrate (3g sugars, 4g fiber), 27g 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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kshea User ID: 2698812 13839
Reviewed May. 25, 2012

"very good!"

vesicare User ID: 3016933 14800
Reviewed Jan. 20, 2012

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

cfont79 User ID: 5064313 15224
Reviewed Oct. 10, 2011

"Loooove it!"

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