1. Cut chicken into serving portions and coat with the seasoned flour. 2. Slowly brown well all over in a mixture of butter and oil, remove from pan. 3. Add the stock and bring to a boiling point, stirring and scraping the bottom of the pan. 4. Drain sauerkraut, rinse in cold water and drain again. 5. Mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish. 6. Arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
