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Pennsylvania Dutch Chicken Bake

Delicious chicken thighs that are seasoned and browned, then baked along with onions, apples, sauerkraut, apricots and more.

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. Preheat oven to 350°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-by-12-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°F.

Ready In: 60 minutes Serves: 4

Recipe and photo courtesy of National Chicken Council. Used with permission.

Chicken Recipes


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