Step 1

In a large pot heat 3 tablespoons of the oil, add the caraway seeds, juniper and allspice berries, bay leaf and onion and gently fry for 3 minutes stirring often.

Step 2

Push the onion mixture to the side and add the chicken thighs. Cook for 2 minutes on each side.

Step 3

Add the sauerkraut, cabbage, prunes, tomato puree, mushrooms, marjoram, paprika, pepper to taste and half of the water and stir to combine. Cover, bring to the boil then simmer for 1 hour stirring occasionally. Top up with more water as needed (make sure the bigos doesn't stick to the bottom of the pan).

Step 4

In a frying pan heat the remaining oil (1-2 tablespoons) and fry the chopped sausage until crispy stirring often. Add the sausage into the stew and continue cooking gently for 1-1½ hours. Add a little more water if needed.

Step 5

Remove the chicken from the pot, separate the meat from the bone and put the meat pieces back into the pot. Serve with boiled/mashed potatoes or rye/pumpernickel bread.