Step 1

Cut the chicken into bite-size pieces and sprinkle evenly with the salt and pepper. Set aside while you prepare the other ingredients.

Step 2

Put the bacon in a dutch oven over medium heat and fry until some fat begins to render out (you do not need to crisp the bacon).

Step 3

Add the garlic and onions and saute until the onions are soft and the garlic starts to brown.

Step 4

Add the tomatoes, bay leaves, and juniper berries and stir to distribute evenly.

Step 5

Add half the cabbage in a flat layer.

Step 6

Add the chicken in a single layer.

Step 7

Top with the remaining cabbage and drizzle the wine over the cabbage.

Step 8

Cover securely with a lid and bring to a boil, and then reduce the heat to low. Gently simmer until the chicken is tender (about 20 minutes).

Step 9

Remove the lid and stir to evenly distribute all the components, taste it and add salt and pepper as needed. Serve the chicken stew with crusty bread, or a batch of Nokedli.