Authentic Polish Bigos Stew

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1. 1Step 1: In a large pot, heat 3 tablespoons of the oil. Add the caraway seeds, juniper berries, allspice berries, bay leaf, and onion. Gently fry for 3 minutes, stirring often.
2. 2Step 2: Push the onion mixture to the side and add the chicken thighs. Cook for 2 minutes on each side.
3. 3Step 3: Add the sauerkraut, cabbage, prunes, tomato puree, mushrooms, marjoram, paprika, pepper to taste, and half of the water. Stir to combine. Cover, bring to the boil, then simmer for 1 hour, stirring occasionally. Top up with more water as needed to prevent sticking.
4. 4Step 4: In a frying pan, heat the remaining oil (1-2 tablespoons) and fry the chopped sausage until crispy, stirring often. Add the sausage to the stew and continue cooking gently for 1-1.5 hours. Add a little more water if needed.
5. 5Step 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 or mashed potatoes, or rye/pumpernickel bread.