Polynesian Chicken and Kraut
This "Sweet and Sour" dish is great year-around
1(2 1/2 to 3 pound) chicken, cut up
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons salad oil
1 32-ounce jar Steinfeld's Sauerkraut, drained
4 medium carrots, cut diagonally in 1/2 inch slices
1 9 1/4-ounce can pineapple tidbits, undrained
1/2 cup white wine
2 tablespoons brown sugar
Sprinkle chicken with salt and pepper. Heat salad oil in 5 quart Dutch oven and brown chicken, several pieces at a time, over medium high heat, until well browned on all sides.
Return chicken to Dutch oven, layering with kraut, carrots and pineapple. Add wine and sprinkle with brown sugar. Bring to boil; then reduce heat to low and simmer, covered 45 minutes or until chicken and carrots are tender. Make 6 servings.
Dee McGregor