Polish Hunters Stew (Bigos)
Time on High: 4 to 5 Hours Time on Low: 7 to 8 Hours This stew is the ultimate in satisfying, stick-to-your ribs meal. The old world flavor and heartiness will more then please. The richness of the meats, and the sweet and savory quality of the sauerkraut served over boiled potatoes and/or dumplings will want you hoping for leftovers.
2 Pounds country style bone-in ribs
1 Package Kielbasa
1 1/2 Pounds chicken thighs, skinned and bone-in
2-32 Ounce jars sauerkraut, drained
14 1/2 Ounce can diced tomatoes, drained
1 Cup of grated carrot
1 Cup white onion chopped into large pieces
4 Ounces Polish or Crimini mushrooms
2 Teaspoons caraway seed
3 Large bay leaves
2 Teaspoons vegetable oil
2 Tablespoons butter
2 Tablespoons flour
6 to 8 Medium sized red potatoes
Lightly season chicken and ribs with salt and pepper.
Sear chicken and ribs in the Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot, or large skillet, over medium-high heat (use 2 Teaspoons vegetable oil).
While meat is searing; in a large bowl mix sauerkraut tomatoes, carrots, mushrooms, caraway, and bay leaves. Don't be afraid to use your hands to mix it up.
Remove meat from stoneware (or from heat). Do not drain juices and bits. Place a layer of sauerkraut mix across the bottom. Add ribs. Layer more sauerkraut mix. Add kielbasa. Layer some more sauerkraut mix. Add chicken. Cover with remaining mix.
Cover; set on Low for 8 hours or on High for 6 hours. In the last 30 minutes, halve then quarter red potatoes. Boil until tender. Drain, add butter, and garnish with parsley.
When cooking is done, remove the meat and discard bones as well as the bay leaves. Cover.
In a separate pan, melt 2 Tablespoons butter and add 2 Tablespoons flour. Mix and add to Crock-Pot® slow cooker. Cook on High for 20 minutes or until slightly thickened.
Platter meat and kraut. serve with red potatoes.
To impress your guests, serve with bread dumplings, a good rye bread, and a premium German beer.