Pennsylvania Dutch Chicken Bake

Chicken thighs are nestled in a deliciously-seasoned mixture of sauerkraut, onions, apple, apricots and raisins.

Pennsylvania Dutch Chicken Bake


  • 1 (2-pound) package Perdue® Fresh Chicken Thighs
  • Salt and ground pepper to taste
  • 1/4 cup vegetable oil
  • 1-2 tablespoons canola oil
  • 1 (14-ounce) can sauerkraut, undrained
  • 1 (14-ounce) can whole onions, drained
  • 1 tart red apple, unpeeled, sliced or diced
  • 6-8 dried whole apricots
  • 1/2 cup raisins
  • 1/4 cup brown sugar, or to taste


  1. Heat oven to 350 degrees F.
  2. Season thighs with salt and pepper.
  3. In a large, nonstick skillet over medium-high heat, heat oil. Cook thighs 6 to 8 minutes per side until browned.
  4. Meanwhile, in 9 x 13-inch shallow baking dish, mix sauerkraut well with onions, apple, apricots, raisins and brown sugar. Nestle thighs 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 degrees F.

Serves: 4

Recipe and photo used with permission from: National Chicken Council