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Polish Poultry

 Polish Poultry
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.
6 ServingsPrep: 10 min. Bake: 1 hour


  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon caraway seeds
  • 1 can (27 ounces) sauerkraut, undrained
  • 3/4 pound Johnsonville® Polish Kielbasa Sausage 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


  • 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.
  • Bake at 350° for 60-65 minutes or until chicken is tender and
  • juices run clear, basting occasionally with pan juices. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 378 calories, 25 g fat (9 g saturated fat), 99 mg cholesterol, 1,572 mg sodium, 10 g carbohydrate, 4 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Polish Poultry (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.