Who needs another roast chicken recipe? Not me, would have been my response a few weeks ago. But then Juliet came to visit.
Juliet was one of my flatmates in the uni’ years. My mum always thought she’d be a good influence as she was a bit older than me, from Edinburgh and studying law. Oh, how we still have a giggle about that! Anyway, Jules came for a long overdue visit and catch up a couple of weekends ago and we had a ball. She left me on the Sunday morning with a slight hangover (for the second day running), a chubbier dog and a great idea for that night’s dinner. Roast chicken with sauerkraut.
That was a week past Sunday and we’ve made this two more times since. Enough said, I think.
P.S. Being a recipe from her childhood and being half Macedonian, this recipe may or may not have its origins in the tiny, mountainous country. I like to imagine it does.
Juliet’s Roast Chicken with Sauerkraut
1 chicken (I used a 1.6kg for four people)
1 900g jar of sauerkraut, drained and squeezed until a bit dryer
1 tblspn paprika plus a little extra
2 cloves of garlic, crushed
300ml chicken or veg stock (powder is fine)
- Add the sauerkraut to a roasting tin. Stir in the garlic and stock then sprinkle with the tablespoon of paprika.
- Pat the chicken dry then rub generously with salt, pepper and extra paprika.
- Place the chicken upside down on top on the sauerkraut and cover tightly with foil.
- Roast in a 190oC oven (45 minutes per kg + an extra 20 mins).
- Remove the foil and turn the chicken over. Increase the oven heat to 220 oC and roast for a futher 10-25 mins. Or blast it under the grill. Your choice.
- Allow the chicken to rest for 10 mins before carving and serving on top of the chicken-y, paprika-y sauerkraut.
clever and interesting! I will surely try this out 🙂
One of my all time favourites and is great with lots of crusty bread to mop up the juices. Wendy, you make such a rustic dish look so special.
I’m looking forward to making this for Sunday lunch, it looks delicious.
Ooh – what an interesting-sounding recipe. I almost always do my roast chicken the same way and I should definitely branch out and ring the changes!
sounds and looks delicious, though I must admit I don’t think I’ve ever had sauerkraut.
I’m heartened that you’ve used shop bought sauerkraut as I’ve been phased from trying it by all of those home preserving types. Will give it a go next time I see some in the shops!
p.s we’ve made your oven dried tomatoes *again* today
This looks AMAZING. I love it. I am making it as soon as possible..
Yum…I heart sauerkraut and I’m actually fermenting some of my own. Can’t wait to try this Wendy.
I’m another sauerkraut fan and will definitely try this . Sounds interesting !
OH MY GOODNESS I have literally just put down my fork and had to come to the computer to say thank you for posting this amazing recipe. It was the most tender, delicious chicken ever and the sauerkraut was gobsmackingly good 🙂
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This looks fantastic! Did you roast the tasty looking potatoes next to it?
Wow, great story Alex!! Thanks for sharing and keep up the hard work.
This looks amazing, I really want to make this tonight. Does anyone know how the cooking times would be affected for just one chicken breast instead of an entire chook? Thanks x
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