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Chicken and Sauerkraut

Ricardo Viontalban, Hollywood, California


1/4 lb. butter
2 qts. sauerkraut
1 clove garlic
1 frying chicken, cut in pieces
8 small red-skinned potatoes
sour cream

Melt the butter over low heat in a very large pot or casserole, being careful not to let it brown.

Add the sauerkraut with all its juice.

Add the clove of garlic, mashed. Stir well.

Add the chicken, cut in pieces, and the potatoes, peeled and whole.

Mix well, making sure the sauerkraut covers the chicken and potatoes.

Cover and cook over low-medium heat for one hour and 15 minutes, stirring the pot occasionally during cooking.

Serve directly from the casserole or from a platter, with the sour cream on the side in a separate bowl.

Since Ricardo is a sauerkraut nut, the amount in the above recipe serves at least eight. You'll have enough left over to cook another time, with sausages or pork or what have you. With this dish serve only very thin rye bread and butter and cold beer.

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