Ingredients

The following ingredients have 4 Servings
  • 1 T olive oil
  • 1 lb kielbasa, sliced into rounds
  • 1 large red onion, (chopped)
  • 3-4 T cider vinegar, divided
  • salt and pepper to taste
  • 1-2 T minced garlic
  • 2 hefty pinches caraway seeds
  • 2 whole juniper berries
  • 1 small bundle thyme sprigs, tied together with butchers' twine
  • 2 1/2 lbs yukon gold potatoes, (cut into bite sized pieces)
  • 1 lb dark chicken meat, (cut into bite sized pieces)
  • 1 1/2 cups dry white wine
  • 2 large apples, (peeled, cored and chopped)
  • 1 small head cauliflower, (broken into florets)
  • fresh thyme leaves for garnish

Instruction

  • Heat the olive oil in a large, wide skillet over medium high heat and add the kielbasa. Brown the sausage, flipping over to get both sides. Then use a slotted spoon to remove the kielbasa to a bowl and set aside.
  • Add the chopped onion to the hot flavored oil in the pan with a pinch of salt. Cook, stirring occasionally, until the onions start to brown.
  • Add 1-2 tablespoons of cider vinegar to deglaze the bottom of the pan and scrape the pan clean of brown bits.
  • Add the garlic, caraway seeds, juniper berries and bundled thyme. Stir. 
  • Add the potatoes and stir into the pan. Reduce the heat to medium and let them get browned on one side. Add the dark chicken meat and stir.
  • Let the chicken brown a little and then add the white wine. Stir and reduce the heat to simmer briskly. Let the potatoes and chicken cook while the wine cooks off, 10-15 minutes.
  • Add the cauliflower and apples and toss. If the pan is too dry, add a splash of water. Cover and let cook for 5-10 minutes, to get the cauliflower crisp-tender.
  • Remove the lid and cook off any water. Stir the kielbasa back into the dish. Then stir in 1-2 tablespoons of cider vinegar and sprinkle with salt. Garnish with thymes leaves scraped off a few fresh sprigs. Taste for more salt or vinegar. Serve hot.