Easy and delicious Chicken Legs and Bacon Sauerkraut is also bold and the perfect recipe to use this frugal cut of the bird!
When I had hungry teenagers at home, I never ate a chicken leg. While I don't recall them being my favorite piece, they were always gone in an instant like most of the food I placed on the table, back then. Now with just the two of us, we usually buy cuts of chicken over a whole bird. Or a bag of frozen thighs. The wonderful thing about cooking a whole chicken is that there is a favorite piece for just about everyone at the table. And for me, chicken thighs are my favorite and have been for a long time. Not a surprise, as one of my favorite collections here at Scratch Made Food! is 12 Frugal Favorites Made with Chicken Thighs.
Whether eating at home or dining out, a chicken thigh hits the spot!
Even when we are busy out and about shopping or running errands, if we forget to bring a lunch with us, a quick bite of deli fried chicken does the trick and it is back to work. Oh how I love those golden crispy, skin on, deep fried chicken thighs! Currently (and for some time now) there are practically no thighs to be had in our little market. Or the bigger stores when we stock up with a Costco run. And worse yet, when found they are so high in price that I decided it was time to give legs, another chance!
When a large package of legs went into the cart, I knew I had some creative work to do!
About a week ago when I was at the market there was a large package of chicken legs so I closed my eyes, and took the plunge. And into the cart it went. I knew one of the recipes I was going to make was old fashioned chicken and rolled dumplings. I have enjoyed them a few times now when dining out here in East Texas before the power and water were available on our property, And all I can say is, I must learn to make them, because they are comfort food at it's finest! With the Chicken and Rolled Dumplings decided on, I needed to come up with another dinner idea...because like I said, it was a large package!
Sauerkraut lovers unite!
This dish of Chicken Legs and Bacon Sauerkraut came out of left corner and I have to say, I couldn't have enjoyed it more! It is a riff off of another of our favorite dinners that includes sauerkraut, Sauerkraut and Kielbasa. Now I know what you might be thinking, sauerkraut?, ahhh no thanks. But that little recipe page has almost 4000 page views, so it seems someone out there, somewhere, likes sauerkraut! And so, this recipe is for all the sauerkraut lovers out there, and trust me, I will be right there with you waiting, with plate in hand!
Some additional thoughts on this recipe:
You may certainly use more bacon. But the two slices was just right, with all the other flavors coming through beautifully.
I planned this dish to include two legs to a serving, if you prefer more meat in your meal, simply add more legs!
We served this with baked sweet potatoes and the flavor contrast was quite nice.
And yes, this is not a pretty dish, but it is so good!
I do not use the sauté feature on the Instant Pot, for browning meat. The golden brown color is where the flavor is formed. However use it if you like.
I list salt in the ingredients, but we did not feel any was needed after cooking.
A stovetop model pressure cooker will save the extra pan for sautéing!
Ingredients needed for this recipe:
- chicken legs
- sauerkraut
- bacon
- brown sugar
- chicken broth
- butter, if needed
- fresh ground pepper
- salt to adjust flavor if needed after cooking
You will also need the following:
- colander
- Instant Pot / Electric or Stovetop Pressure Cooker
- Kitchen spoon
- kitchen knife
- large sauté pan
- cutting board
Now we are ready to begin!
Chicken Legs and Bacon Sauerkraut
inspired by this dish
by the seat of my pants!
8 chicken legs
1 qt. of sauerkraut
2 slices bacon
1 medium onion
2 T brown sugar
2 c chicken broth
Peel the onion and dice into 1/2 inch dice, set aside. Dice the bacon. Heat the sauté' pan over medium heat, add the bacon, when it has rendered out a bit of fat, add the onion and continue to sauté until the onion it softening and the bacon is mostly cooked. Do not over brown.
While the bacon and onions are cooking, drain the sauerkraut in the colander, taste if overly salty rinse and drain again.
Add the drained sauerkraut and the onion mixture to the insert pan of the Instant Pot.
Using the same pan brown the chicken legs adding a bit of butter if the pan is too dry. When golden brown, turn and cook the other side. Season with fresh ground pepper.
Add the broth and the brown sugar to the Instant Pot pan, stir. Top with the browned chicken legs.
Secure the lid and close the valve, cook for 18 minutes and let rest NPR for 10 minutes.
Carefully open the cooker and serve.
Storage options for Chicken Legs and Bacon Sauerkraut. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish.
UPDATE:
For your convenience, a "copy and paste" version of Chicken Legs and Bacon Sauerkraut has
been included below.
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Printable "copy and paste" version:
8 chicken legs
1 qt. of sauerkraut
2 slices bacon
1 medium onion
2 T brown sugar
2 c chicken broth
Peel the onion and dice into 1/2 inch dice, set aside. Dice the bacon. Heat the sauté' pan over medium heat, add the bacon, when it has rendered out a bit of fat, add the onion and continue to sauté until the onion it softening and the bacon is mostly cooked. Do not over brown.
While the bacon and onions are cooking, drain the sauerkraut in the colander, taste if overly salty rinse and drain again.
Add the drained sauerkraut and the onion mixture to the pan of the Instant Pot.
Using the same pan brown the chicken legs adding a bit of butter if the pan is too dry. When golden brown, turn and cook the other side. Season with fresh ground pepper.
Add the broth and the brown sugar to the Instant Pot pan, stir. Top with the browned chicken legs.
Secure the lid and close the valve, cook for 18 minutes and let rest NPR for 10 minutes. Carefully open the cooker and serve.
Storage options for Chicken Legs and Bacon Sauerkraut. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish.
I have to admit that I would not have thought about adding chicken to sauerkraut. I always think of adding some kind of sausage.
ReplyDeleteIt took me awhile after posting this recipe to remember my mom used to make chicken and sauerkraut for my dad a real sauerkraut fan. We usually had a crock of kraut in the corner of our house. As a kid I did not care for it much, maybe why I forgot it was made. Thanks for stopping by, have a great week ahead.
DeleteOh my. I can virtually taste this! I love sauerkraut.
ReplyDeleteThanks bunches for sharing this recipe with Sweet Tea & Friends this month.
Paula, I can't thank you enough for your fun party Sweet Tea and Friends! Thanks for stopping by, I appreciate it.
Delete