Authentic Polish Bigos Stew

I am an old cook, not a chef, but a cook. Baking bread was a specialty, as well as Son-of-a-Gun Stew, which I will explain sometime, maybe, if I have time. I quit bread because I'm not interested anymore. A retired teacher, I am diligently researching how to become a world-class old coot, or koot, however, it is spelled, in addition to being a curmudgeon that defined me when I was 12! My wife tells me I claimed world-class status coot/koot several years ago, but I love daily practice.

1.32 pounds ( 600 g) sauerkraut chopped

10.58 ounces ( 300 g) white cabbage chopped

4 chicken thighs skinless

7.05 ounces ( 200 g) Polish smoked sausage kielbasa, diced

0.25 ounces ( 7 g) dried porcini mushrooms

8 prunes pitted, halved

1 onion finely chopped

1½ teaspoons caraway seeds, dried marjoram and paprika each

3 allspice and juniper berries each

1 bay leaf

2 tablespoons tomato paste

5 tablespoons vegetable/olive oil

1½ to 2 cups ( 360 to 480ml) water

Directions at everydayhealthyrecipes.com

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