A twist on kielbasa and sauerkraut

Decided to make an old favorite recipe for dinner, my kielbasa and sauerkraut Dijon dish. I like it because it’s a quick and easy one pot dinner. The original recipe calls for sliced kielbasa, Dijon mustard, sauerkraut and sour cream. The only problem was that I was out of kielbasa and had only 1/2 a jar of sauerkraut left. But I did have a lot of leftover chicken and a can of artichoke hearts.

Here’s what I did (and I must say it was fabulous!)

Ingredients
3 slices bacon
1/2 a small onion chopped
8 oz cooked and chopped chicken
1/4 c Dijon mustard
1 can quartered artichoke hearts
1/2 a small jar or can of sauerkraut
1/2 cup sour cream

I fried up 3 slices of bacon til crisp. Set them aside on paper towel and broke up into bits. I poured most of the bacon fat out of the skillet, and added 1/2 a small chopped onion and sautéed til soft. I added 8 ounces or so of chopped chicken and the bacon bits. I then added about a 1/4 cup of Dijon mustard to the skillet. I squeezed the juice out of the 1/2 jar of sauerkraut and added to the pan. I opened the can of quartered artichoke hearts, squeezed the juice out and added to the pan. Last I added 1/2 a cup of sour cream and mixed til thoroughly blended and heated through.

That’s it. 7 ingredients and 20 minutes for a simple and yummy dinner. I think I prefer the new recipe over the original.