Choucroute Garni

Kitchen Cookware
This fragrant, savory recipe is perfect for fall. Serve it with simple steamed potatoes, German egg noodles, or German potato dumplings made from a mix.
Course Entree
Servings 4


  • 1-1/2 pounds canned German sauerkraut
  • 1 tablespoon canola oil
  • 1 onion finely sliced
  • 2 cloves garlic minced
  • 6 juniper berries optional
  • 1/4 teaspoon caraway seeds
  • 4 whole cloves
  • 1 bay leaf
  • 4 strips bacon
  • 4 boneless skinless chicken breast halves
  • 1 Kielbasa smoked sausage
  • 1/2 cup dry white wine


  • Wash sauerkraut thoroughly, loosening strands carefully. Press it lightly in a colander to strain off the excess liquid. In a large pot, the onions and garlic in 1 tablespoon canola oil. Cover pot and sweat them for a few moments over high heat. Add sauerkraut and enough water to cover kraut. Stir in juniper berries and caraway seeds. Tie cloves and bay leaf in cheesecloth, or put them in a tea strainer, and add. Simmer on medium-low to low heat for 1 1/2 hours.
  • Cook bacon on medium-low heat in a large skillet. Remove and dice. Remove and discard most of the bacon fat. Brown chicken breasts on both sides in skillet. Add bacon, chicken, and (uncooked) Kielbasa to sauerkraut. Add white wine and simmer for 20-30 minutes. To serve, remove clove and bay leaf packet from sauerkraut, and divide among shallow bowls. Top each with chicken. Slice sausage and divide among bowls. Serve.
Recipe courtesy of Chef Ludger Szmania, adapted from SZMANIA's