Chicken Sausage with Potatoes & Sauerkraut

• Gluten free

• Meat

  • 12 oz Chicken sausage, cooked

• Produce

  • 1 Bay leaf
  • 1 Onion, medium
  • 3 Yukon gold potatoes, halved and cut into 1/4-inch slices, medium

• Canned Goods

  • 1 1/2 cups Sauerkraut

• Baking & Spices

  • 1/4 tsp Caraway seeds
  • 1/2 tsp Pepper, freshly ground

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1 1/2 cups White wine, dry

Found on eatingwell.com

Description

Ingredients

• 1 tablespoon extra-virgin olive oil
• 12 ounces (4 links) cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces
• 1 medium onion, thinly sliced
• 3 medium Yukon Gold potatoes, halved and cut into ¼-inch slices
• 1½ cups sauerkraut, rinsed
• 1½ cups dry white wine
• ½ teaspoon freshly ground pepper
• ¼ teaspoon caraway seeds
• 1 bay leaf

Directions

• Heat oil in a large skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes. Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes. Remove the bay leaf before serving.

Nutrition