600 g sauerkraut chopped
▢300 g white cabbage chopped
▢4 chicken thighs skinless
▢200 g Polish smoked sausage kielbasa, diced
▢7 g dried porcini mushrooms
▢8 prunes pitted, halved
▢1 onion finely chopped
▢1.5 tsp caraway seeds, dried marjoram and paprika each
▢3 allspice and juniper berries each
▢1 bay leaf
▢2 tbsp tomato paste
▢5 tbsp olive oil
▢1.5-2 cups water
Metric - US Customary
Instructions
In a large pot heat up 3 tablespoons of the oil, add the caraway seeds, juniper and allspice berries, bay leaf and onion and gently fry for 3 minutes stirring often
Push the onion mixture to the side and add the chicken thighs. Fry for 2 minutes on each side.
Add the sauerkraut, cabbage, prunes, tomato paste, mushrooms, marjoram, paprika, pepper to taste and half of the water and stir to combine. Close the lid, bring to the boil then simmer for 1 hour.
In a frying pan heat up the remaining oil (1-2 tablespoons) and fry the chopped sausage until crispy stirring often. Add the sausage (not the fat) into the stew and continue cooking gently for another hour. Add a little more water at this point if you like.
Remove the chicken from the pot, separate the meat from the bone and put the meat pieces back into the pot. Serve with mashed potatoes or rye/pumpernickel bread.
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