Polish Hunter's Stew (Bigos)
Polish Hunter's Stew (Bigos) is a hearty, smoky stew filled with chicken, sausage, bacon and loads of vegetables. Makes a large batch and is great reheated.
Prep Time30 minutes mins
Cook Time3 hours hrs 30 minutes mins
Total Time4 hours hrs
Course: Soup
Cuisine: Polish, Universal
Keyword: bacon, chicken, gluten free, Hunter's Stew, sauerkraut, Sausage, stew, Tomato Soup
Servings: 8
Calories: 193kcal
- 4 slices turkey bacon minced
- 1 ring chicken or turkey kielbasa sausage cut in half and sliced into ½ inch half moons
- 1 pound chicken thighs cut into 1 inch pieces
- 4 cloves garlic minced
- 1 large onion diced
- 8 ounces white mushrooms wiped clean and sliced
- 4 medium carrots peeled and cut into ½ inch pieces
- ½ medium green cabbage shredded
- 16 ounces sauerkraut drained
- 2 tablespoons canned tomato paste
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- ¼ teaspoon salt or use MSG-salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon caraway seed
- 1 pinch cayenne pepper
- ¼ cup dry red wine or 2 Tablespoons red wine vinegar
- 5 cups reduced sodium chicken broth
- 14 oz can diced tomatoes
Heat oven to 350°F. Cook the minced turkey bacon and sliced sausage in an oven-safe Dutch oven over medium-high heat until browned. Transfer with a slotted spoon to a bowl or plate and set aside.
Add the cubed chicken thighs to the Dutch oven and cook until browned on all sides. Transfer to the bowl with the bacon and sausage.
Add the minced garlic, diced onion, sliced mushrooms, cubed carrots, shredded cabbage, and 16 ounces sauerkraut to the Dutch oven and cook until softened, about 10 minutes.
Add 2 tablespoons canned tomato paste, 2 bay leaves, 2 teaspoons smoked paprika, 1 teaspoon sweet paprika, 1 teaspoon dried basil, 1 teaspoon dried marjoram, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon caraway seed, and 1 pinch cayenne pepper. Stir and cook for 30 seconds, until fragrant. Slowly pour in ¼ cup dry red wine, scraping up any browned bits from the bottom of the Dutch oven.
Stir in 5 cups reduced sodium chicken broth and 14 oz can diced tomatoes, then add back the cooked bacon, sausage, and pork. Bring to a boil, then cover and transfer to the oven. Cook for 2.5-3 hours.
Calories: 193kcal | Carbohydrates: 17g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 840mg | Potassium: 864mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5673IU | Vitamin C: 39mg | Calcium: 92mg | Iron: 3mg