My mom would make roasted chicken often for a Sunday lunch. She makes it many different ways- chicken with root vegetables, chicken with vegetable medley, and many other ingredients. This version is one was my favorites because I love anything with sauerkraut. It’s kind of a lighter version of the Czech national dish, pork roast with sauerkraut and dumplings.
Ingredients:
1 whole chicken
1 onion, diced
1/4 lb bacon, diced
1 package (500 g) sauerkraut (cut finer if it’s too long, don’t discard the liquid)
1 apple, julienned
1/3 c white wine
1 tbsp butter
Salt
Pepper
1 tbsp Sugar
Caraway seeds
Directions:
- Heat oven to 350.
- Put the bacon and onion in a small pot over medium heat. Sweat for a few minutes, add the sauerkraut (I like to use the liquid, too), wine, salt, pepper, sugar and cook for a few minutes. Add the apple.
- Season the chicken with salt and stuff the cavity with the sauerkraut mixture.
- Place chicken in a buttered roasting pan or baking dish and pour the rest of sauerkraut around it. Sprinkle with caraway seeds.
- Roast in the oven for about 1.5 hours, basting often.
- Serve with roasted potatoes or potato dumplings. Gnocchi would make a great side dish as well.
