Perdue
Pennsylvania Dutch Chicken Bake
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Pennsylvania Dutch Chicken Bake

Pennsylvania Dutch Chicken Bake

Serves 4 | Prep/Cook Time:
  • Calories 773
  • Protein 58g
  • Sodium 1541mg
  • Sat.Fat 8g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 773
% Daily Value*
Total Fat 40g 0%
Saturated Fat 8g 0%
Cholesterol 240mg 0%
Sodium 1541mg 0%
Total Carbs 50g 0%
Dietary Fiber 7g 0%
Sugars g
Protein 58g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® Chicken Thighs
Salt and ground pepper to taste
1/4 cup vegetable oil
1 can (14-16 ounces) sauerkraut, undrained
1 can (14-15 ounces) whole onions, drained
1 tart red apple, unpeeled, sliced or diced
6 dried whole apricots
1/2 cup raisins
1/4 cup brown sugar, to taste
Instructions
1 Preheat oven to 350°F.

TIP: If desired, substitute other fresh or dried fruit in this recipe, such as pears or pitted prunes. Nutrition facts are based on removal of skin from chicken.
2 Remove skin from chicken. Season chicken with salt and pepper. Heat oil in a large, non-stick skillet over medium-high heat, heat oil.
3 Cook chicken 6 to 8 minutes per side until browned, using a splatter screen.
4 Meanwhile, in 12 x 9-inch shallow baking dish, mix sauerkraut well with onions, apple, apricots, raisins and brown sugar. Place chicken into sauerkraut mixture.
5 Cover and bake 30 to 40 minutes, or until chicken is cooked through, and a meat thermometer inserted in thickest part of thigh registers 180°F.