If you like salt and vinegar potato chips, you'll like this chicken. It reminds me of a dish my grandmother prepared that I have never been able to replicate. She used pork and sauerkraut. As suggested by another reviewer, I cut the vinegar with 1/4 cup water and I used a whole roaster, cut up. I think fat enhances the flavor of the juice, and a whole, skin-on chicken provides that. I would definitely like to try this in the Crockpot, using sauerkraut plus 3/4 cup vinegar & 1/4 cup white wine, some crushed red pepper, and a whole cut up chicken. This is delicious. It is warming and homey.
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If you like salt and vinegar potato chips, you'll like this chicken. It reminds me of a dish...