German Chicken Stew
A hearty and flavorful stew made with tender chicken, root vegetables, and a hint of German spices.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken breast or thighscut into 1-inch pieces
- ●2 medium carrotspeeled and sliced
- ●2 large potatoespeeled and cubed
- ●1 large onionchopped
- ●1 cup zesty sauerkrautdrained and chopped
- ●2 tablespoons all-purpose flourfor dredging
- ●2 cups beef brothhomemade or store-bought
- ●1 cup waterfor simmering
- ●1 teaspoon german-style seasoning blendcontaining thyme, rosemary, and caraway seeds
- ●to taste salt and pepper
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Dredge the chicken pieces in flour, shaking off excess.
- 3
Brown the chicken on all sides, about 5-7 minutes. Remove from pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 3-4 minutes.
- 5
Add the sliced carrots and cubed potatoes to the pot, cooking for 5 minutes.
- 6
Add the chopped sauerkraut, beef broth, water, and german-style seasoning blend to the pot. Stir to combine.
- 7
Return the browned chicken to the pot, cover, and bring to a boil.
- 8
Transfer the pot to the preheated oven and braise for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with chopped fresh parsley if desired.