WI Whisk Recipe of the Week - Polish Hunter's Stew


Make a big batch of this stew and reheat throughout the week for a delicious and satisfying meal!




  1. Heat oven to 350°F. Cook bacon and sausage in an oven safe dutch oven over medium high heat until browned. Transfer with a slotted spoon to a bowl and set aside.
  2. Add chicken thighs to dutch oven and cook until browned on all sides. Transfer to the bowl with the bacon and sausage.
  3. Add garlic, onion, mushrooms, carrots, cabbage and sauerkraut to the dutch oven and cook until softened, about 10 minutes.
  4. Add the tomato paste, bay leaves, smoked paprika, paprika, basil, marjoram, salt, pepper, caraway, and cayenne. Stir and cook for 30 seconds, until fragrant. Slowly pour in red wine, scraping up any browned bits from the bottom of the dutch oven.
  5. Stir in the chicken broth and diced tomatoes, then add back the bacon, sausage and pork. Bring to a boil, then cover and transfer to the oven. Cook for 2.5-3 hours.

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