Polish Poultry

Name: Polish Poultry
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 6 servings.
Ingredients: 1 medium onion, chopped; 1 garlic clove, minced; 1 teaspoon caraway seeds; 1 can (27 ounces) sauerkraut, undrained; 3/4 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, 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

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.

Ingredients

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

Directions

In a large bowl, combine first four ingredients. Place on the bottom of a 13x9-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.

Nutrition Facts

1 each: 378 calories, 25g fat (9g saturated fat), 99mg cholesterol, 1572mg sodium, 10g carbohydrate (3g sugars, 4g fiber), 27g protein.

Originally published as Polish Poultry in Country October/November 1992

Reviews

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Average Rating:

2124arizona

Jun 25, 2017

We love this recipe. It definitely a keeper.
kshea

May 25, 2012

very good!
vesicare

Jan 20, 2012

Is this recipe to be covered while baking, and is the kraut sour without rinseing it first?
cfont79

Oct 10, 2011

Loooove it!