Ingredients

The following ingredients have 5 Servings
  • 10.58 ounces sauerkraut (chopped)
  • 4-5 chicken thighs (skinless)
  • 1 large carrot (peeled, diced)
  • 6 small/medium potatoes (peeled, cubed)
  • 6 prunes (pitted, halved)
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 4 porcini mushrooms (thoroughly rinsed)
  • 2 tablespoons olive oil
  • 4 tablespoons white wine
  • 1 cup water
  • 1 bay leaf
  • 2 allspice berries
  • ½ teaspoon caraway seeds
  • 1 teaspoon coarse sea salt (or to taste, plus pepper to taste)

Instruction

  • Preheat the oven to 350 F/ 180 C/ gas mark 4. You will need a deep casserole dish with a lid.
  • Heat up the oil in the casserole dish, add the bay leaf, allspice, caraway seeds, onion and garlic. Fry for a couple of minutes over a medium heat stirring often.
  • Move the onion mixture to the sides, add the chicken and fry for 2-3 minutes on each side. Add the prunes, sauerkraut, mushrooms and stir thoroughly. Continue cooking for another 2-3 minutes.
  • Add the carrot, potato, wine and water, salt and a generous amount of pepper and stir thoroughly. Cover and place on the bottom oven shelf and bake for 2.5 hours. Stir the stew 2-3 times throughout cooking.
  • Remove the chicken from the pot and separate the meat from the bone. Put the chicken pieces back in the pot and stir. Serve with crusty bread or simply on its own.