Ingredients 

• 1 ½ teaspoons extra-virgin olive oil
• 6 ounces cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces
• 1 small onion, thinly sliced
• 2 small Yukon Gold potatoes, halved and cut into 1/4-inch slices
• ¾ cup sauerkraut
• rinsed ¾ cup dry white wine
• ¼ teaspoon freshly ground pepper
• ⅛ teaspoon caraway seeds
• ½ bay leaf

Directions

Heat oil in a medium 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.

Serves 2