Sauerkraut Casserole with Chicken

This hearty sauerkraut casserole with chicken is a delicious one-pot healthy comfort food dish that's ideal for sharing.

Course Dinner, Main

Cuisine gluten free

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 284kcal

Preheat the oven to 325 F/170 C/gas mark 3. You will need a deep casserole dish with a lid.
Heat the oil in the casserole dish, add the bay leaf, allspice, caraway seeds, onion and garlic. Cook gently for 3 minutes over a medium heat stirring often.
Move the onion mixture to the sides, add the chicken and fry for 2-3 minutes on each side. Add the prunes, sauerkraut, mushrooms and stir thoroughly.
Add the carrot, potato, wine and water, salt and a generous amount of pepper and stir thoroughly. Cover and place on the bottom oven shelf and bake for 2.5 hours. Stir the stew 2-3 times throughout cooking.
Remove from the oven then take the chicken out of the pot and separate the meat from the bone. Put the chicken pieces back in the pot and stir. Serve with crusty bread or simply on its own.

I used chicken thighs but you can use chicken quarters or drumsticks if you prefer. I do not recommend using chicken breast.
I recommend using salad potatoes, such as Charlotte, baby potatoes or Red Bliss, as they hold their shape well in cooking.
You don't need to add much salt into the casserole (sauerkraut is salty) but be generous with the pepper.
You can replace the water with chicken or vegetable stock (and omit adding the salt).
I recommend buying sauerkraut in a Polish delicatessen. Look for yellow and greenish rather than grey looking sauerkraut.
This casserole tastes even better the next day. Keep refrigerated for up to 4 days.
Freeze individual portions for up to 3 months.