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Quick choucroute potpie recipe

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Adjust Servings:
4 Juniper Berries , or a splash of gin
2 Bay leaves
10 Black Peppercorns
2 tablespoons Goose , duck, or chicken fat, or corn or canola oil
1 smoked Chicken , or 2 smoked chicken thighs
4 Chicken thighs
2 cups coarsely chopped Onion (2 medium)
4 cloves Garlic , finely chopped
½ cup dry White Wine
1 pound (about 4 cups) fresh Sauerkraut , drained
4 cups chopped Cabbage
¾ pound Potatoes (2 medium-small), peeled and cut into 1-inch pieces
1 ham steak or 2 smoked Pork chops
1 piece duck confit (leg and thigh), optional
6 mild Sausages , such as knockwurst, bratwurst, or good hot dogs
6 spicy Sausages , such as kielbasa or chorizo
1 pound Potatoes (3 medium-small), peeled and cut into ¼-inch-thick slices
1 tablespoon Goose , duck, or chicken fat, or corn or canola oil
½ cup Chicken broth (low sodium if canned)

Quick choucroute potpie recipe

  • Serves 10
  • Medium


  • Filling

  • Topping





Position an oven rack on the bottom shelf of the oven. Preheat the oven to 450°F. Have ready a 5-quart or larger nonreactive pot with a cover. A Dutch oven or stainless-steel wok works well.


Make the Filling

Make a seasoning packet by cutting a 6-inch square of cheesecloth, putting the juniper berries (if using), bay leaves, and peppercorns in the center, and tying it with a piece of kitchen string. Set aside.


In a 5-quart or larger pot, heat 1 tablespoon of the fat or oil over medium heat. Add the smoked chicken and chicken thighs and cook, using tongs to turn once to lightly brown both sides (especially the skin side, so it is crisp), about 6 minutes. Transfer the chicken to a plate and set aside. Add the remaining 1 tablespoon fat or oil and the onions and garlic. Cook for about 10 minutes, stirring often, until the onions soften. Add the wine and gin (if using), stirring and scraping with a wooden spoon to loosen any brown bits. Add the sauerkraut, cabbage, and seasoning packet. Add the potato pieces and all of the meats, arranging the sausages on top. Cover tightly and bake for 30 minutes. The cabbage will shrink. Uncover and bake for another 30 minutes. The sausages will brown nicely.


Prepare the Topping

Reduce the oven temperature to 375°F. Carefully remove the pot from the oven. Use a large spoon to stir and distribute the meats and vegetables evenly. Press the top gently to flatten it evenly. Arrange the sliced potatoes in overlapping circular rows to cover the filling completely. You will have a pattern of 2 circular rows of potatoes. Brush the top with the fat or oil and chicken broth, being careful not to disturb the potatoes.


Bake, uncovered, for 1 hour, or until the potato topping is tender. The cabbage and sauerkraut will shrink considerably, and the ingredients will almost “melt” together.


Remove the pot from the oven. Protecting your hands (with pot holders) and the table from the hot pot, bring the pot to the table and let everyone help themselves to a selection of meats with filling and topping.


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