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Chicken with Sauerkraut

Chicken with sauerkraut
Chicken with sauerkraut

 

 

 

 

 

 

 

 

Chicken with Sauerkraut

Two of my favorite things, chicken and sauerkraut.  I don’t know why I never put the two together before.  I felt that a slightly sweet version would probably go best.  The recipe to follow is for two if your making more just increase the brown sugar and sauerkraut equally.  This can be made in a slow cooker, just put on high for a few hours and make sure the chicken is at least 165° before you serve.

Ingredients for Chicken with Sauerkraut

  1. Chicken pieces, cut up with bones in
  2. 1 jar good sauerkraut
  3. 2-3 tbs brown sugar
  4. cooking spray

Directions for Chicken with Sauerkraut

Preheat oven to 375°

In a baking dish, spray with cooking spray, and place the chicken in a single layer.  Cover with the sauerkraut and sprinkle the brown sugar over the top.  Cover the pan with aluminum foil and bake for about 45 minutes, remove the foil and continue to bake for an additional 15 minutes.  Check to make sure chicken is  up to temperature and serve.

 

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Here are a few items to help make this recipe:
Kitchen Supply Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook & Carry Oval Slow Cooker, Stainless Steel

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Chicken with Sauerkraut
Serves 2
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Ingredients
  1. Chicken pieces, cut up with bones in
  2. 1 jar good sauerkraut
  3. 2-3 tbs brown sugar
  4. cooking spray
Instructions
  1. Preheat oven to 375°
  2. In a baking dish, spray with cooking spray, and place the chicken in a single layer. Cover with the sauerkraut and sprinkle the brown sugar over the top. Cover the pan with aluminum foil and bake for about 45 minutes, remove the foil and continue to bake for an additional 15 minutes. Check to make sure chicken is up to temperature and serve.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

Posted on

Chicken with Tarragon Sauce

Chicken with Tarragon Sauce
Chicken with Tarragon Sauce

 

 

 

 

 

 

Chicken with Tarragon Sauce

Here’s a really delicious way to serve your chicken.  This recipe should be enough for 4 persons

Ingredients for Chicken with Tarragon Sauce

  1. 2-4 Chicken pieces bone-in, thighs and breasts
  2. 2-4 tbs butter
  3. 2-4 tbs cooking oil
  4. ¾ cup chicken stock
  5. 1 large shallot diced
  6. ¾ cup white wine
  7. 1 cup sour cream
  8. 1½ tsp dried tarragon leaves
  9. salt & pepper to taste
  10. 1 tbs lemon juice (optional)

Directions for Chicken with Tarragon Sauce

In a cast iron dutch oven with lid place the butter and oil and bring up to high heat.

Take the chicken pieces and salt and pepper all sides.  Once oil is hot, brown the chicken in batches. Once all the chicken is browned remove from the pot and drain off most of the fat in the pot. Place all the browned chicken back into the pot and add the chicken stock cover and cook on medium heat for about 30 minutes.

When the chicken is cooked, remove from the pot and place on a platter in a warm oven to hold until sauce is done.

Turn the heat to high and reduce the stock in the pot until it gets thick and syrupy.  At that point add the shallot and cook to soften the shallot.  Just before the shallot begins to brown add the wine and reduce the stock by about ½.   When reduced, turn heat to medium low and add the sour cream and tarragon and stir to combine.  Adjust seasoning.

Place the chicken back into the pot and turn to high until the sauce becomes quite thick and coats the chicken.  Serve with extra sauce on side.

 

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Here are a few items to help with making this recipe:
Cuisinart CI670-30CR Chef’s Classic Enameled Cast Iron 7-Quart Round Covered Casserole, Cardinal Red

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Chicken with Tarragon Sauce
Yields 6
A chicken recipe with a very nice sauce.
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Save Recipe
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. Chicken pieces bone-in, thighs and breasts
  2. 2-4 tbs butter
  3. 2-4 tbs cooking oil
  4. ¾ cup chicken stock
  5. 1 large shallot diced
  6. ¾ cup white wine
  7. 1 cup sour cream
  8. 1½ tsp dried tarragon leaves
  9. salt & pepper to taste
  10. 1 tbs lemon juice (optional)
Instructions
  1. In a cast iron dutch oven with lid place the butter and oil and bring up to high heat.
  2. Take the chicken pieces and salt and pepper all sides. Once oil is hot, brown the chicken in batches. Once all the chicken is browned remove from the pot and drain off most of the fat in the pot. Place all the browned chicken back into the pot and add the chicken stock cover and cook on medium heat for about 30 minutes.
  3. When the chicken is cooked remove from the pot and place on a platter in a warm oven to hold until sauce is done.
  4. Turn the heat to high and reduce the stock in the pot until it gets thick and syrupy. At that point add the shallot and cook to soften the shallot. Just before the shallot begins to brown add the wine and reduce the stock by about ½. When reduced, turn heat to medium low and add the sour cream and tarragon and stir to combine. Adjust seasoning.
  5. Place the chicken back into the pot and turn to high until the sauce becomes quite thick and coats the chicken. Serve with extra sauce on side.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

Posted on

Chicken Piccata

Chicken Piccata

 

Chicken Piccata

Chicken Piccata one of my favorite to make chicken dishes, it’s so easy and with just a few simple ingredients makes a great dinner.

Ingredients for Chicken Piccata for four

  1. 2 Chicken breasts – butterflied and pounded thin cut in halves
  2. 2 Tbs butter
  3. 2 Tbs olive oil
  4. 2 Tbs capers
  5. salt
  6. pepper
  7. ½ cup chicken stock
  8. juice of 1 lemon
  9. thin slices of lemon ( appox 2 for each serving).
  10. seasoned flour

Directions for Chicken  Piccata

Take each chicken breast and butterfly and cut completely in half and place each piece between 2 pieces of waxed paper or plastic wrap and pound thin.

In a large saute pan place the butter, olive oil, capers and lemon juice and bring up to a medium high heat.

Dredge the chicken breast through the seasoned flour and add to the saute pan. Do not crowd the chicken cook in batches place the lemon slices in the pan with the chicken and brown both on all sides    Place on a plate in a warm oven to keep hot while cooking the rest of the chicken.  Once all the chicken is cooked bring the heat up to high and add the chicken stock and deglaze the pan, and reduce the sauce by about ½ until it thickens, put chicken back in for a few moments to reheat and coat with sauce.  Place on a plate, spoon sauce over top of the chicken and top with lemon slices.

 

here are few items to help make this recipe
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star II 5-1/2-Inch Stainless-Steel Boning Knife
SCI/Scandicrafts, Inc. Citrus Juicer.

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Chicken Piccata
Serves 4
A simple chicken recipe with lots of flavor.
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 2 chicken breasts (butterflied,cut in two and pounded thin)
  2. 2tbs butter
  3. 2 tbs olive oil
  4. 2 tbs capers
  5. salt & pepper
  6. 1/2 cup chicken stock
  7. juice of 1 lemon
  8. thin slices of lemon ( 2 for each breast)
  9. seasoned flour
Instructions
  1. In a large saute pan place the butter, olive oil, capers and lemon juice and bring up to a medium high heat.
  2. Dredge the chicken breast through the seasoned flour and add to the saute pan. Do not crowd the chicken cook in batches place the lemon slices in the pan with the chicken and brown both on all sides Place on a plate in a warm oven to keep hot while cooking the rest of the chicken. Once all the chicken is cooked bring the heat up to high and add the chicken stock and deglaze the pan, and reduce the sauce by about ½ until it thickens, put chicken back in for a few moments to reheat and coat with sauce. Place on a plate, spoon sauce over top of the chicken and top with lemon slices.
Notes
  1. Season the flour with salt pepper and paprika
Rants Raves and Recipes https://www.rantsravesandrecipes.com/