Mains, Poultry, Video

Best Baked Chicken Legs With Sauerkraut And Potato Wedges

Cooks in 1 hour 45 minutes Difficulty Easy
Sauerkraut baked chicken legs recipe.

Baked chicken legs are extremely popular all over the world and for a good reason. I’m cooking them very often too, in a variety of ways. Now, I’m pretty sure you have your own favorite chicken legs recipe but how about trying something less common for a change?

Let me show you how to prepare oven baked chicken legs with potatoes and a sauerkraut base that’s infused with bacon flavor. Since the sauerkraut goes to the bottom of a baking dish, it absorbs all the drippings from the meat, which results in a very intense savory taste that I totally love.

Everything cooks in one baking sheet so you don’t have to worry about preparing some side separately, just the way I love it. Simple, flavorful, comforting… the true definition of homestyle cooking, right? 🙂

TIP: Recipes with similar ingredients: Sauerkraut Soup, Sheet Pan Chicken Legs and Baked Chicken Thigs.

Sauerkraut Baked Chicken Legs Ingredients

Ingredients used for this baked chicken recipe.

1 kg (2lbs) quality sauerkraut
5 chicken legs
1kg (2lbs) potatoes
1 large onion
200-250ml (1 cup) chicken or beef broth/stock
3 cloves garlic
200-250g (1 cup) diced bacon
2 tbsp. sugar
3 tsp seasonings for the chicken, I used a mix of onion and garlic powder and red paprika
Italian seasoning to taste
salt & pepper to taste
olive oil

What Sauerkraut Type To Choose?

How to choose the right sauerkraut.

Buying the right Sauerkraut might be tricky, there are several low quality types being sold. Try to look for “German type” kraut, this should be available worldwide. To give you an idea, I searched the net a bit and this brand looks pretty good: https://wildbrine.com/product/raw-green-organic-sauerkraut/ This one is sold at Costco, for example.

The golden rule to follow when choosing what Sauerkrat to buy, is to look at the ingredients. The classic Sauerkraut is made of 3 basic ingredients: Cabbage, Salt and Onions. It’s common to add bay leaves, black pepper corns, caraway seeds, garlic and apples. But that’s pretty much about it. No additives or preservatives should be present.

TIP: Some kraut brands might be TOO sour, if that’s the case you have two options. Add more sugar or wash the sauerkraut with water softly. Do not overdo it with the washing though or you will lose too much of the flavor.

How To Make This Sauerkraut Chicken Legs Recipe

Watch The Video Or Scroll Down For Step-By-Step Instructions:

1. We will start with the sauerkraut base. Add about a tablespoon or two of olive oil into a pot big enough to take all the sauerkraut we will use. In with the diced bacon, sliced onions and garlic. Sautee for about 10 minutes or until the onions become translucent and the bacon starts to brown.

Sautee the onions, garlic and bacon.

2. Now add the sauerkraut and 1 cup of chicken or beef broth or stock. Season with salt and pepper, add 2 tablespoons of sugar and cook for about 15 minutes. We don’t need to cook the kraut fully, we just want it to soften a bit and absorb all the flavors.

Cook the sauerkraut for a few minutes for it to soften.

3. In the meantime, let’s season the chicken legs. We will need 3-4 tablespoons of olive oil that helps the dry seasoning sticking to the meat better. You can experiment with the spices if you wish. I tried to keep it simple so I’ve used a mix of onion and garlic powder with red paprika. 3 teaspoons was just about right for this amount of chicken legs. Salt and pepper of course and some Italian seasonings to make the dish more fragrant.

Season your chicken legs properly.

4. Prepare a deep baking dish and form a thick layer from the sauerkraut mix at the bottom of it. Place the chicken legs atop of it and fill all the space between the meat with potato wedges. I seasoned the potatoes with olive oil, salt and pepper… no need to make things complicated 🙂 This baked chicken legs recipe is supposed to be simple, so let’s keep it that way. Just maybe add a bit more of that Italian seasoning on top of it.

5. Cover the baking sheet with aluminium foil and bake at 220C (425F) for about 1 hour or until the meat becomes tender. Once the hour has passed, make a test with a fork… as long as it slides in easily, we’re almost done.

The chicken legs are almost done.

6. Remove the foil and keep baking for 15-20 minutes at the same temperature. Basically, we just want to broil the chicken and potatoes for a bit, so the skin becomes crispy and the potatoes catch some nice color.

Finished baked chicken legs with sauerkraut in the baking dish.

7. When serving the chicken legs, I create a small “nest” from the sauerkraut and place the chicken or potatoes on top of it. But feel free to do it your way of course. Some vegetable salad would definitely go well with this dish too. Depending on how large chicken legs you’ve used, there should be enough for 4-5 people.

We are done, it's time to serve.

 Enjoy and let me know how you liked it in the comments please! 🙂

Optional Tips For This Recipe:

  • This recipe works great with thighs or drumsticks too, so don’t worry if you can’t get whole legs.
  • You can also use pork! The neck, shoulder or butt are great cuts for this recipe. Just keep in mind you will have to bake the meat for longer. In such a case, do not add the potatoes at the beginning, wait for the meat to become tender first, then add potatoes.
  • Want the sauerkraut to be creamy? Add some whipping cream to the sauerkraut base.
  • Don’t have broth or stock at hand? You can use a bouillon cube dissolved in water or just plain water that you season with salt and pepper.
Baked Chicken Legs With Sauerkraut

Sauerkraut Baked Chicken Legs

Matej
Looking for a less common baked chicken legs recipe? This is it then! The chicken bakes on a base of sauerkraut, along with the side of potatoes. Infused with bacon flavor, this will become your next favorite recipe.
No ratings yet
Prep Time 10 mins
Cook Time 1 hr 40 mins
Course Main Course
Cuisine European
Servings 5 servings

Ingredients
 
 

  • 1 kg quality sauerkraut
  • 5 chicken legs
  • 1 kg potatoes
  • 1 large onion
  • 200-250 ml chicken or beef broth/stock
  • 3 cloves garlic
  • 200-250 g diced bacon
  • 2 tbsp sugar
  • 3 tsp seasonings for the chicken I used a mix of onion and garlic powder and red paprika
  • Italian seasoning to taste
  • salt & pepper to taste
  • olive oil

Instructions
 

  • Add about a tablespoon or two of olive oil into a pot big enough to take all the sauerkraut we will use. In with the diced bacon, sliced onions and garlic. Sautee for about 10 minutes or until the onions become translucent and the bacon starts to brown.
  • Add the sauerkraut and 1 cup of chicken or beef broth or stock. Season with salt and pepper, add 2 tablespoons of sugar and cook for about 15 minutes.
  • Season the chicken legs with 3-4 tablespoons of olive oil that helps the dry seasoning sticking to the meat better. I’ve used 3 teaspoons of a seasonings mix: onion and garlic powder with red paprika. Salt and pepper of course and some Italian seasonings.
  • Form a thick layer from the sauerkraut mix at the bottom of a baking dish. Place the chicken legs atop of it and fill all the space between the meat with potato wedges. I've seasoned the potatoes with olive oil, salt and pepper.
  • Cover the baking sheet with aluminium foil and bake at 220C (425F) for about 1 hour or until the meat becomes tender.
  • Remove the foil and keep baking for 15-20 minutes at the same temperature to broil the skin and potatoes.
  • Done!

Video

Keyword baked chicken legs, chicken legs, sauerkraut, sauerkraut chicken
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