Polish Poultry
There are people of all nationalities living in the Midwest, and Nebraska claims many residents of Polish descent. This is one of my family's favorite dishes, and I'm sure it'll become one of yours, too.
Ingredients
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon caraway seeds
- 1 can (27 ounces) sauerkraut, undrained
- 3/4 pound smoked kielbasa or Polish sausage, cut into 1-inch pieces
- 1 broiler/fryer chicken (2 to 3 pounds), cut up
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 1/2 teaspoon dried thyme
Directions
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1In a large bowl, combine first four ingredients. Place on the bottom of a 13x9-in. baking dish. Top with sausage and chicken. Sprinkle with salt, pepper and thyme.
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2Bake at 350° for 60-65 minutes or until chicken is tender and juices run clear, basting occasionally with pan juices.
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