Smothered Chicken Sauerkraut Stew
- Daniel
- Dec 3, 2022
- 3 min read
Updated: May 21
I was clearing out my fridge and freezer with leftover vegetables. And I found my frozen mushroom sauce (from my previous mushroom toast recipe). I thought why not make something outta them? This stew is largely inspired by the German Sauerkraut Potato Sausage Soup.
I was supposed to cook this in my slow cooker, but quite sadly, it is too small to fit the ingredients. Lol! Anyway, feel free to switch out the ingredients if desired. This is in fact a leftover stew, or rather clear out the fridge stew. Most importantly, is to sear the meat 1st before adding it to the stew.
By doing so, not only the flavors will be stacked, but it will also give the stew a bit of that aromatic funk. On a side note, try not to keep the hot sauce. Trust me, it works really well in this sauerkraut stew. Perhaps even balances out everything.
Ingredients:
(Serve 8)
Chicken Thigh Boneless Preferably with Skin, 4
Sea Salt, Pinch
White Pepper, Pinch
Hot Sauce, For Marinating
Chicken Stock, 1L
Rapeseed / Sunflower Canola / Peanut Oil, For Searing
Yellow Onion Finely Sliced, 1
Carrots Obliqued, 2
Garlic Finely Minced, 3 Cloves
Leeks Coarsely Sliced, 2
Yukon Gold Potato Wedged, 1
King Oyster Mushrooms Shredded, 6
Mushroom Sauce Homemade, 150g (Optional)
Sauerkraut Homemade, 600g
Parsley Corasely Chopped, A Handful
Equipment:
Cast Iron Skillet / Pan
Sauce Pot
Heavy Sauce Pot
Directions:
Please visit my "How To Make Sauerkraut" page for the recipe.
Please visit my "Mushroom Toast" page for the mushroom sauce recipe.
Marinate the Chicken
Season chicken on both sides with salt, pepper, and hot sauce.
Set aside for 30 mins to 1 hour.
Prepare the Stock
Add vegetable scraps to chicken stock and bring to a simmer.
Cook for 3–5 mins.
Cover and set aside to steep for 10 mins.
Strain and discard the solids.
Sear the Chicken
In a skillet over medium heat, add oil.
Once heated, sear chicken skin-side down until browned on both sides.
Remove from heat and set aside to cool.
Sauté the Vegetables
In the same skillet, add onion and season with salt and pepper.
Sauté until lightly caramelized.
Add carrots and sauté to combine.
Stir in garlic, leeks, and potatoes (skin-on).
Deglaze with a splash of stock.
Remove from heat and set aside.
Assemble the Stew
In a large pot, add the remaining stock and 500ml water.
Once chicken is cool enough to handle, coarsely dice and add to the pot with all the juices.
Add shredded king oyster mushrooms, mushroom sauce (if using), and the sautéed vegetables.
Prep the Sauerkraut
Drain, wash, and squeeze out the sauerkraut to reduce tanginess.
Add to the stew and stir to combine.
Simmer & Finish
Bring the pot to a simmer over medium heat.
Lower the heat, cover, and cook for 30–45 mins until reduced by 1/4.
Potatoes and carrots should be fork tender.
Adjust seasoning with salt, pepper, and more hot sauce if desired.
Stir well before serving.
To Serve
Ladle stew into serving bowls.
Garnish with chopped parsley.
Serve immediately and enjoy.
Super nourishing...
Hope you'll give this a try...
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