- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 3/4 cup all-purpose flour
- 3 tablespoons butter
- 3 tablespoons vegetable 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
- Coat chicken pieces with flour. In a large skillet, heat butter and oil; brown chicken on all sides. Place in 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 bowl, combine 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.
Reviews forGerman Chicken
"Very flavourful. The entire family liked it."
"This is awesome, seemed to be a lot of work, but well worth it! I have made it more than once and will be making it again!"