Braised Chicken Legs in Sauerkraut

A delicious meal for 2, perfect for date night!


  • 3 1/2 pound chicken legs
  • coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, halved and cut into 1/4 inch slices
  • 3 large carrots, peeled and grated
  • 4 cup store-bought sauerkraut


  • Preheat oven to 375˚F.
  • Season chicken on all sides with salt. Heat a large skillet over medium-high heat.
  • Coat the pan with the oil then add the chicken. Cook (4 minutes per side), until browned. Transfer to a plate.
  • Add onion to the skillet and cook (1 minutes). Be sure to scrape up all the browned bits.
  • Remove from heat and stir in carrots and sauerkraut until well combined.
  • Transfer mixture to a 9 inch by 13 inch baking dish.
  • Position chicken legs in the middle of the mixture and cover with parchment-lined foil. Bake (30 minutes).
  • Uncover and increase heat to 425˚F. Bake (10 minutes) until top is lightly caramelized and a thermometer reads 165˚F when inserted into the thickest part of the chicken. Serve.

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