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Roast Chicken With Sauerkraut

Ingredients

  • 1 small (4 pound) roasting chicken, trussed
  • Salt and freshly ground pepper
  • 2 cups drained, tightly packed sauerkraut (reserve 1/4 cup of juice)
  • 2 tablespoons cooking oil
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 bay leaf
  • ½ cup dry vermouth
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1184 calories; 86 grams fat; 26 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 17 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 80 grams protein; 414 milligrams cholesterol; 872 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Preheat oven to 350 degrees. Wipe chicken inside and out and season the cavity with salt and pepper.
  2. Rinse the sauerkraut in cold water and drain well.
  3. Heat the oil and one tablespoon of butter in a large oven-proof casserole and brown the chicken on all sides. Be careful not to break the skin. Remove the chicken and set aside. Pour off the fat from the casserole.
  4. Heat the two tablespoons of butter in the casserole and saute the onion over medium heat until soft. Add the sauerkraut and garlic and cook a few minutes longer. Spread the sauerkraut over the bottom of the casserole and place the chicken on top of it. Put the bay leaf on the chicken, pour the vermouth around the chicken, bring to a simmer, cover and place in oven to roast for one hour.
  5. Lift chicken from the casserole, draining any juices from the cavity and rest it on a platter. Using a slotted spoon, drain the sauerkraut from the casserole and spread it around the chicken and cover the platter with foil to keep it warm.
  6. Add the chicken stock to casserole and heat juices. Dissolve the cornstarch in the one-quarter cup of cold reserved sauerkraut juice and gradually stir this mixture into the simmering sauce. Season to taste. Pour a little of the sauce over the chicken and pass the rest at the table.

1 hour 40 minutes

Dining and Cooking