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Eat with all your senses with this delightfully full of flavour meal of many colours from the kitchens of  ainoko

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There are people of all nationalities living in the Midwest, and Nebraska claims many residents of Polish descent. This is one of my favorite dishes, and I'm sure it'll become one of yours, too.

I did break away from Thanksgiving tradition and make this instead, I hope that you get a chance to enjoy this wonderful dish.

Polish Poultry:


Ingredients

1 medium onion, chopped
1 garlic clove, minced
1 teaspoon caraway seeds
1 can (27 ounces) sauerkraut, undrained
3/4 pound smoked kielbasa or Polish sausage, cut into 1-inch pieces
1 broiler/fryer chicken (2 to 3 pounds), cut up (for this I used boneless, skinless thighs and breasts)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon dried thyme

Directions

In a large bowl, combine first four ingredients. Place on the bottom of a 13-in. x 9-in. baking dish. Top with sausage and chicken. Sprinkle with salt, pepper and thyme.

Bake at 350° for 60-65 minutes or until chicken is tender and juices run clear, basting occasionally with pan juices. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 378 calories, 25 g fat (9 g saturated fat), 99 mg cholesterol, 1,572 mg sodium, 10 g carbohydrate, 4 g fiber, 27 g protein.


Potatoes:

2-3 large white potatoes, peeled and quartered and cooked until tender.
Drain and using a blender, blend in 1 tbsp minced garlic 1/2c butter, 1/2c milk and 1tsp parsley flakes

Vegetables:

1lb bag fresh frozen stir fry prepared per instructions.

Plate, serve and enjoy

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Allergy warning – recipe contains dairy products