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.
Servings: 8
Calories: 193kcal
Equipment
- Dutch Oven
Ingredients
- 4 slices turkey bacon minced
- 1 ring chicken or turkey kielbasa sausage cut in half and sliced into 1/2 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 1/2 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
Instructions
- 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, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon caraway seed, and 1 pinch cayenne pepper. Stir and cook for 30 seconds, until fragrant. Slowly pour in 1/4 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.
Nutrition
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
