Potatoes stewed with sauerkraut and chicken
3 servings
75 minutes
Potatoes stewed with sauerkraut and chicken is a cozy dish of Russian cuisine that embodies the harmony of simple ingredients and rich flavor. Its roots trace back to traditional village cooking, where the combination of potatoes and cabbage formed the basis of everyday meals. Sauerkraut adds a slight tanginess to the dish, softened by the sweetness of added sugar, while chicken fillet makes it nutritious and tender. Mushrooms contribute a subtle forest aroma, and spices along with soy sauce enrich the flavor with additional depth. Perfect for a hearty home dinner that warms during cold seasons. This dish is easy to prepare and retains its flavor even the next day, becoming even richer.
1
Thaw the fillet and cut it into small cubes.
- Chicken breast fillet: 200 g
2
Peel several potatoes and cut them into cubes.
- Potato: 6 pieces
3
Finely chop a couple of cloves of garlic.
- Garlic: 2 cloves
4
Cutting mushrooms - in my case, these are frozen champignons. I first broke them, then thawed them.
- Mushrooms: 400 g
5
Place the pan on the stove, pour in oil, heat it up, and first add garlic, then chicken and potatoes.
- Garlic: 2 cloves
- Chicken breast fillet: 200 g
- Potato: 6 pieces
6
I immediately salted, peppered, and added khmeli-suneli to this — I really love it. Let it simmer for about 5-7 minutes.
7
At this time, wash the cabbage. Put it in the pan and sprinkle with sugar to avoid it being too sour.
- Sauerkraut: 300 g
8
Simmer for about 5 minutes. I also added soy sauce.
9
Add mushrooms. I had them frozen and added them along with the water that melted from them.
- Mushrooms: 400 g
10
Cover with a lid, first cook on high heat to let the cabbage release water and evaporate it a bit. Then reduce the heat and wait until it's cooked.
