Potatoes Stewed with Sauerkraut and Chicken
⏳ Time
1 hour 15 minutes
🥕 Ingredients
5
🍽️ Servings
3
Description
I have a lot of stewed cabbage in my freezer; some of it, thank goodness, didn't fit in the fridge and spoiled, but I need to do something with the rest. So I decided to stew it with whatever I had on hand.
Ingredients
- Salad Potatoes - 6 pieces
- Skin-On Chicken Breasts - 7.1 oz
- Sauerkraut - 10.6 oz
- Morels - 14.1 oz
- Garlic - 2 cloves
Step by Step guide
Step 1
Thaw the chicken breast and cut it into small cubes.
Step 2
Peel several potatoes and also cut them into cubes.
Step 3
Finely chop a couple of cloves of garlic.
Step 4
Slice the mushrooms — in my case, these are frozen champignons. I broke them up first and then thawed them.
Step 5
Place a skillet on the stove, pour in some oil, heat it up, and first add the garlic, then the chicken and potatoes.
Step 6
I seasoned it with salt, pepper, and added some khmeli-suneli — I really love that. Let it stew for about 5–7 minutes.
Step 7
Meanwhile, rinse the sauerkraut. Add it to the skillet and sprinkle with sugar to avoid it being too sour.
Step 8
Stew for about 5 minutes. I also added soy sauce.
Step 9
Add the mushrooms. I added them frozen along with the water that came out of them.
Step 10
Cover with a lid, first cook on high heat to allow the cabbage to release its water and evaporate a bit. Then reduce the heat and wait until it's cooked.
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