Ingredients
1
tablespoon olive oil
4
bone-in skin-on chicken thighs (about 1 1/2 lb total)
1/2
teaspoon salt
1/2
teaspoon pepper
14
oz kielbasa sausage, cut into 1/2-inch slices
1
medium onion, sliced
1 1/4
lb medium Yukon gold potatoes (3 or 4), cut into 1/4-inch slices
2
cups refrigerated sauerkraut, drained, rinsed (from 16-oz bag)
1
cup Progresso™ chicken broth (from 32-oz carton)
Sour cream, as desired
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in Dutch oven; cook 9 to 11 minutes, turning once, until deep golden brown on both sides. Remove chicken from Dutch oven.
Add kielbasa to Dutch oven; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove kielbasa. Add onion; cook 5 to 8 minutes, stirring frequently, until onion starts to brown. Add potatoes, sauerkraut, kielbasa, broth, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; stir. Place chicken on top of potato and sauerkraut mixture. Heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and potatoes are tender. Serve with sour cream.
