Traditional recipes

Chicken and Bacon Choucroute with Potato Salad

Chicken and Bacon Choucroute with Potato Salad

This chicken-meets-bacon-meets-sausage-meets-sauerkraut showstopper takes only 25 minutes in the oven. And there's no carving needed: Once this hearty main goes into the oven, your work is done and you can enjoy the party too.

Ingredients

Potato Salad

  • 3 lb. baby Yukon Gold potatoes
  • 2 small shallots, finely chopped
  • ⅓ cup extra-virgin olive oil

Choucroute

  • 1 Tbsp. extra-virgin olive oil
  • 3 lb. skin-on, bone-in chicken thighs (6–8)
  • 8 oz. slab bacon, sliced ½" thick
  • 6 garlic cloves, lightly crushed
  • 2 lb. sauerkraut (about 4 cups), rinsed, squeezed dry
  • 2 lb. sausages, such as kielbasa and/or bratwurst

Recipe Preparation

Potato Salad

  • Place potatoes in a small pot and pour in water to cover by 2"; season generously with salt. Bring to a boil, then immediately reduce heat so water is at an active simmer. Cook potatoes until fork-tender, 22–25 minutes. Drain; let sit 5 minutes to dry.

  • Meanwhile, whisk shallots, oil, vinegar, mustard, hot sauce, and honey in a large bowl; season dressing with salt.

  • Add hot potatoes to dressing and let sit, tossing occasionally, until they are just warm and have soaked up some of the dressing, at least 15 minutes and up to 1 hour. Just before serving, add tarragon to potato salad and toss to evenly distribute.

  • Do Ahead: Potato salad (without tarragon) can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Choucroute

  • Place a rack in upper third of oven; preheat to 400°. Drizzle oil in a large skillet. Season chicken generously with salt and arrange skin side down in a single layer in skillet. Set over medium heat and cook chicken, undisturbed, until skin is golden brown around the edges, 12–15 minutes. Using a stiff spatula, lift up chicken, then put it back down, still skin side down. Once chicken pieces have all released from skillet and slide around easily, continue to cook, shifting pieces as needed if browning unevenly, until skin is deeply browned, 6–8 minutes longer. Transfer chicken to a plate and turn skin side up. Pour off all but ¼ cup fat from skillet.

  • Add bacon to same skillet and cook, turning once, until lightly browned, about 5 minutes; transfer to a plate. Cook garlic in skillet, tossing occasionally, until golden brown, about 3 minutes. Add thyme sprigs and juniper berries and cook, tossing, just until fragrant, about 1 minute. Add sauerkraut and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, 6–8 minutes. Remove skillet from heat.

  • Place sausages in a 3-qt. baking dish and pile sauerkraut over (sausages should be submerged). Arrange chicken thighs and bacon on top of sauerkraut. Pour in ¾ cup water and bake choucroute until chicken is cooked through and liquid is bubbling throughout, 25–30 minutes. Let cool slightly. Serve with potato salad.

Reviews SectionThis meal was delicious! The recipe was a little unclear about whether the sausage should be precooked especially since we used fresh bratwurst but we precooked it partway and it was fine. We were unable to get slab bacon but thick sliced bacon worked out perfectly fine as well. I will definitely make this again.AnonymousNew York12/30/18

Recipe Summary

  • 4 slices bacon, cut into 1-inch pieces
  • 1 onion, chopped
  • 1 (16 ounce) can sauerkraut, drained
  • 1 ½ tablespoons dark brown sugar
  • 4 cups chicken broth, plus more if needed
  • 3 potatoes, quartered
  • 1 large Granny Smith apple, cored and sliced
  • 12 juniper berries
  • 6 whole black peppercorns
  • 2 whole cloves
  • 1 sprig fresh parsley
  • 1 bay leaf
  • 4 (6 ounce) boneless pork chops, 1/2 inch thick
  • 1 pound kielbasa sausage, cut into 3-inch pieces

Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.

Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.

To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.


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Gallery

  • 1/3 cup kosher salt, plus more for seasoning
  • 2 tablespoons light brown sugar
  • 3 pounds pork back ribs or baby back ribs, cut into 3 sections
  • 6 pounds sauerkraut (in plastic bags), drained
  • 1/4 cup duck or goose fat or peanut oil
  • 1 large onion, coarsely chopped
  • 4 large garlic cloves, coarsely chopped
  • 20 juniper berries
  • 3 large bay leaves
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon freshly ground black pepper
  • 3 cups chicken stock
  • 1 1/2 cups Riesling or Pinot Gris
  • 2 pounds Polish kielbasa, skinned and cut into 2-inch pieces
  • 10 skinless hot dogs
  • One 2-pound piece of boneless boiled ham (3 to 4 inches wide), sliced 1/4 inch thick
  • 2 pounds medium potatoes (about 10), peeled
  • Assorted mustards, for serving

In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar. Add the pork ribs shake well to thoroughly coat the ribs with the seasonings. Seal the bag and refrigerate the ribs overnight or for up to 24 hours.

The next day, preheat the oven to 300°. Rinse the sauerkraut in cold water and squeeze dry. Set a large roasting pan over 2 burners on high heat and melt the duck fat. Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes. Stir in the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock and wine and bring to a rolling boil over high heat.

Meanwhile, rinse the pork ribs under cold water and pat dry. Nestle the pork ribs in the sauerkraut and bring back to a boil over moderately high heat. Cover tightly with foil and bake for 1 1/2 hours.

Remove the pork ribs from the sauerkraut. Cut down in between the ribs. Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs and ham. Cover and bake until the meats are hot, about 25 minutes. Discard the bay leaves.

Meanwhile, in a large saucepan, cover the potatoes with cold water, add salt and bring to a boil over high heat cook the potatoes until tender when pierced. Drain the potatoes and cover to keep warm.

To serve, mound the hot sauerkraut in the center of very hot dinner plates and partially tuck in the pork ribs and the kielbasa. Arrange the hot dogs and ham around the sauerkraut. Alternatively, pile the sauerkraut on a large heated platter and garnish with the meats. Serve the choucroute with the boiled potatoes and assorted mustards.


11 bratwurst potato casserole Recipes

Oktoberfest Potato Casserole #5FIX

Oktoberfest Potato Casserole #5FIX

Delicious Brat Casserole

Delicious Brat Casserole

Emeril's Favorite Choucroute Casserole (Emeril Lagasse)

Emeril's Favorite Choucroute Casserole (Emeril Lagasse)

Emeril's Favorite Choucroute Casserole (Emeril Lagasse)

BONUS: Tom Hirschfeld’s Bossy But Perfect Rules for Frying Chicken, Plus His Recipe

1. Pick a bird that is no bigger than 3 1/2 pounds. Anything over this size really isn’t meant to be fried. To me, a 3-pound bird is perfect.

2. To ensure the breasts don’t overcook and become too dry, cut the double lobed breast into three. Like this:

3. In my opinion, wet brining does nothing for chicken but change the texture of the chicken to be more like ham. I am not a fan.

4. If you have a source for good chicken, why cover up the taste of a great bird with lots of unnecessary flavors?

5. To retain moisture, I use the Russ Parsons/Judy Rodgers method of dry brining as a guide and salt the chicken the night before, or at least 2 hours before frying.

6. You don’t need a deep fryer to make great fried chicken. A high-sided Dutch oven or cast-iron pot (not pan) is fine. Fill the bottom with peanut oil about 1 to 1 1/2 inches in depth. It should come up the sides of the pot no more than a third. When you add the chicken, the oil level will rise.

7. After you flour coat the chicken the second time, let the chicken rest on a rack for twenty minutes to form a crust before you fry it. This also allows the chicken to warm to room temperature which will help it to cook through. Use the time to finish any sides.

8. Your oven is your best friend here. Fried chicken is meant to rest before it is eaten. In turn, I don’t worry too much about interior doneness because I always keep the chicken in a 250˚F (or 121˚C) oven. I let it rest in there about twenty minutes, which allows time for it to finish cooking, remain crispy, and lets me finish any side dishes too.

9. Don’t forget to fry up the giblets too — I always throw in extras. Serve them with a side of wing sauce. You’ll be happy you did.

10. Choose lots of sides that can be made ahead of time so when you go to fry the chicken, there is nothing else to think about.

11. Gluten-free flours such as Cup4Cup make for a crispier crust. If you are going to use wheat flour, add a 1/4 cup of cornstarch to the flour to crisp up the crust.

12. Take your time, don’t short cut anything, and give the chicken lots of room. Enjoy yourself, frying chicken is fun!


Potato, Bacon, Onion Tarte Flambenkuchen

An Alsatian flatbread or pizza with comfort food toppings. The bacon and crust add crunch, the onions add sweetness, the potatoes and sauce merry for depth of creaminess.

Ingredients

1/3 C crème fraîche(sour cream)

2 Yukon Gold potatoes sliced thin

1 slice provolone chopped

Preheat oven to 500º F. Cover one baking sheet in aluminum foil. Cover second baking sheet with parchment paper.

In medium bowl add flour and oil and mix until crumbly.

Add water and combine to form dough ball. Knead for 5-10 minutes.

Cover with plastic wrap or in covered bowl and let rest for at least one hour.

In small bowl, combine crème fraîche, froamge blanc, and nutmeg. Set aside.

Using a mandolin, slice potatoes and onion very thin.

Rinse potatoes in water to remove extra starch and dry. Coat with olive oil and roast in oven about 10-15 minutes, turning once. Remove and cool.

In medium skillet heat olive oil, add onion slices and cook until carmelized. Remove and cool.

In small skillet add bacon and cook until crisp. Remove and place on paper towel to degrease.

Roll dough on parchment covered baking sheet until about 1/8 inch thick.

Add sauce and spread to about 1/4 inch from edge of dough.

Spread potatoes evenly across the crust, then add carmelized onions and bacon bits.

Sprinkle provolone and mozzarella across the toppings.

Place the tarte on top shelf of heated oven for 5 minutes, Then remove and place on lowest shelf for 7-10 minutes until crust is crispy brown.

¹We use turkey bacon in our recipes.

When visiting Strasbourg, France I had Alsatian choucroute garnie in the fall which was always memorable but the one dish I enjoyed with friends year round was tarte flambée with bacon and onions or apples and cinnamon many times. It is great with an Alsatian dry white wine. I now regualrly make tartes but experiment with different toppings.


The Thirty Years’ War, which came to an end in 1648, gave Europe the concept of a strong sovereign state and gave France choucroute garnie. With the annexation of Alsace and Lorraine, France gained important strategic and gastronomic high ground. But enough dusty history. What of the dish? Sauerkraut, cooked with bacon, stock, and dry white wine, then garnished with pork—lots of pork. I’ll give you the knowledge to make all of the components on the following pages, and here you can bring them together in one grand dish. Don’t forget a crisp salad and copious amounts of crisp Riesling (Albert Boxler or Dönnhoff will do nicely) as perfect accompaniments.

Ingredients

SERVES 8
2 bay leaves
10 black peppercorns
16 small fingerling potatoes
8 slices bacon, cut crosswise into thin lardons
21⁄2 pounds (1.1 kg) Kielbasa, cut crosswise
4 Bratwurst, cut crosswise
4 Frankfurters, cut crosswise
21⁄2 pounds (1.1 kg) Sauerkraut
1 tablespoon caraway seeds, toasted
2 cups (480 ml) chicken stock
1 cup (240 ml) dry Riesling
8 (1⁄8-inch/4-mm) slices OP Sweetheart Ham
Whole-grain mustard, for serving

Directions
1 In a medium pot, bring plenty of salted water to a boil along with
the bay leaves and peppercorns. Taste the water—you want it to be
saltier than the cooked potatoes. Add the potatoes and boil until
tender when pierced with a fork, about 20 minutes. Drain and let
cool, and then slice each potato in half lengthwise. Set the potatoes
aside.
2 In a large Dutch oven over medium-low heat, sauté the bacon
until crisp and its fat has rendered, about 20 minutes. Using a
slotted spoon, transfer the bacon to a small bowl and set aside.
Increase the heat to medium and add the kielbasa, bratwurst,
and frankfurters to the pot. Cook, stirring occasionally, until the
sausages are lightly browned, about 5 minutes. Add the sauerkraut,
caraway seeds, chicken stock, Riesling, and the cooked bacon and
stir to combine. Cook, covered, until the sauerkraut is crisp-tender
(as cooked cabbage should be), about 15 minutes. Add the potatoes
and stir in, then add the ham slices on top and continue to cook
until the potatoes and ham are just heated through, 5 to 6 minutes.
Divide the dish evenly among eight plates, and top each with a
dollop of mustard.


Comforting German Recipes

Todd Coleman

We love these hearty dishes from Germany, a country with a culinary tradition much richer than it gets credit for.

In Southern Germany, entire menus are dedicated to this springtime spear. This soup highlights the delicate nature of the white flesh and is a great way to start any meal. See the recipe for White Asparagus Soup » Frieder Blickle Just a few simple ingredients come together for a delightfully punchy, vinegary potato salad that’s perfect with any barbecue spread. Helen Rosner These fragrant treats provide a delightful rush of warm spices when bitten into. For best results, start with whole spices and grind them yourself. Helen Rosner Braised Red Cabbage with Bacon The secret to cooking this dish, a classic German accompaniment to a hearty meat course, is in keeping the pot covered, which helps preserve the cabbage’s deep, purple hue. See the Braised Red Cabbage with Bacon recipe Ben Fink See the Recipe Evan Sklar See the Recipe Christopher Hirsheimer See the Recipe André Baranowski See the Recipe André Baranowski This recipe is based on one that appears in German Home Cooking by Dr. August Oetker (Bielefeld, 1963). The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note. **See the recipe for German Split Pea Soup »** Landon Nordeman A hearty German potato salad like this one makes an ideal accompaniment for smoked brisket. The dish is a legacy of German immigrants who settled in Central Texas. See the recipe for German Potato Salad » Todd Coleman Red wine warmed with cloves, cinnamon, lemon, and sugar is a quintessential fall treat. André Baranowski Traditionally, choucroute au poisson was a dish made in Alsatian riverside villages, but today restaurants throughout Alsace serve a version in which filets of flaky, white-fleshed fish such as pike perch are pan-fried or poached and served on a bed of choucroute and topped with a creamy riesling sauce. We found that trout works beautifully, too. See the recipe for Sauerkraut with Fish in Cream Sauce » André Baranowski The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy. André Baranowski Turkey soaks up aromatic flavors like a sponge, and this riff on the Alsatian dish choucroute garnie is a case in point: as the bird roasts under a cloak of bacon and braises in sauerkraut, wine, apples, and a bundle of spices, it takes on the piney fragrance of juniper berries, the fruity flavor of the riesling wine, and some of the smokiness and savor of the pork. Serve this dish with the traditional choucroute accompaniments: sausages, boiled potatoes, and tangy mustard. Todd Coleman Though it takes a man’s name, the Strammer Max butter-fried bread topped with ham and an egg, is actually German slang for male virility. See the recipe for Strammer Max » Todd Coleman Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it’s substantial enough to make a meal in itself. Todd Coleman A creamy potato soup, fragrant with nutmeg and marjoram, gets a zesty kick from a grating of fresh horseradish root. After cooking, it’s whipped into a smooth, airy froth. See the recipe for Kartoffelrahmsuppe (Spiced Potato Soup) » Todd Coleman The dumplings in this beef soup get a boost of richness from beef bone marrow parsley and nutmeg impart bright and warming flavors. Todd Coleman Dumplings filled with minced pork, beef, veal, and bacon steal garnish this specialty soup of Swabia in southern Germany. See the recipe for Maultaschensuppe (Dumplings in Broth) » Todd Coleman To ensure that this consommé is absolutely clear, a “raft” of ground beef and egg whites is created to absorb impurities, producing an elegant soup with concentrated flavor. See the recipe for Ochsenschwanzsuppe (Oxtail Consommé) » Todd Coleman This rendition of the deeply-spiced German Christmas cookie gets its soft, chewy texture from the addition of honey. Get the recipe for Lebkuchen (German Fruit and Spice Cookies) » Helen Rosner This classic German cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits. Todd Coleman The crisp-fried veal topped with luscious egg, salty anchovies, and capers is a brilliant study in contrasting flavors and textures. Todd Coleman The secret to the shimmering roux that tops this classic German roast is a pinch of sugar it gilds the gravy as it balances the lemon and pickling spices in the dish. See the recipe for Sauerbraten » Todd Coleman At the Hofbrauhaus beer hall in Munich, these giant pretzels, which have a similar chew to bagels, are served with soft butter. See the recipe for Laugenbrezel (Traditional German Pretzels) » Todd Coleman Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs. Todd Coleman This sweet-tart conserve is a luscious accompaniment to ice cream. It also adds a fruity dimension when stirred into champagne. Todd Coleman Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables » Todd Coleman See the Recipe Todd Coleman Apples are roasted in wine and butter for this sweet and spicy dessert, a staple of holiday markets throughout Germany. Todd Coleman The recipe for these Christmas cookies comes from the bakery Rischart in Munich. Their base is simple, leaving plenty of room for creative decorations. Todd Coleman The recipe for these Christmas cookies come from the bakery Rischart in Munich. Todd Coleman The recipe for these Christmas cookies comes from the bakery Rischart in Munich. Todd Coleman Little crumbly sugar cookies filled with a jammy raspberry filling are a sweet and pretty addition to holiday dessert spreads. Todd Coleman See the Recipe Todd Coleman See the Recipe Todd Coleman The recipe for these almond and cinnamon Christmas cookies comes from the bakery Rischart in Munich.


Ingredients

  • 800 gram sauerkraut (store-bought or home-made)
  • 6 large waxy potatoes
  • 2 large onions
  • 2 bay leaves
  • 3 cloves
  • 6 junipers
  • 2 large carrots
  • 1/2 liter dry white wine
  • 200 gram smoked bacon
  • 2 pieces of any kind of pork meat
  • 500 gram large pork sausage
  • 1 can of cheap hotdog sausages
  • butter
  • mustard for serving (different ones if you like)
  • pepper and salt to taste


&uarr click on the photo to enlarge

Kitchen equipment

  • cutting board & chef's knife
  • Dutch oven or other large heavy bottomed pan + lid
  • wooden spoon
  • colander

View the original recipe via:
https://ohmydish.com/recipe/choucroute-garnie

Preparation -- 10 minutes

PEEL the carrots and chop them into pieces. PEEL the onions and chop them into small pieces. Also PEEL the potatoes, chop them into medium-sized pieces and set them aside in cold water to prevent them from discolouring.

DRAIN the sauerkraut and set aside in the colander. CHOP the bacon into large pieces.

Finishing the choucroute garnie -- 40 minutes

HEAT butter in the Dutch oven and cook the pork meat and sausage until they're beautifully browned on all sides. ADD the chopped onion and sauté for about a minute. ADD the bacon pieces, sauerkraut, white wine, bay leaves, cloves and juniper.

COOK on medium-high heat for about 10 minutes. ADD the potato pieces and after another 10 minutes also add the carrot pieces and hotdog sausages. COOK again for about 10 minutes, or until the potatoes are soft enough.

REMOVE the bay leaves, juniper and cloves and SEASON with pepper and salt. SERVE with all kinds of mustard and enjoy!

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