![Hunter's Sausage-and-Sauerkraut Stew](https://cdn.statically.io/img/www.foodandwine.com/thmb/kjGNLB7WzLz9sTLIVwT13fx_GRM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/hunters-sausage-and-sauerkraut-stew-XL-RECIPE0418-d94434e72e66480ab0312f4f7a896d90.jpg)
Ingredients
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2 red bell peppers
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4 tomatoes
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1 pound boneless, skinless chicken thighs
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Kosher salt
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Freshly ground black pepper
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2 tablespoons unsalted butter
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4 ounces diced bacon
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1 yellow onion, diced
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3 cups fresh chanterelle or button mushrooms, sliced
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1 fennel bulb, halved and thinly sliced
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1 leek, thinly sliced
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1/4 cup sliced garlic
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1/4 cup sweet paprika
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1 1/2 pounds Polish kielbasa, cut into 1/4-inch-thick slices
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1/2 cup chopped fresh dill
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1/4 cup chopped fresh flat-leaf parsley
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2 cups red wine
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4 cups chicken stock
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4 cups fresh sauerkraut with juices
Directions
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Preheat broiler. Place bell peppers on a small baking sheet, and roast under broiler or directly over a gas flame, turning frequently, until skins are blackened, about 5 minutes. Transfer to a medium heatproof bowl, and cover tightly with plastic wrap. Let stand until peppers are cool enough to handle, about 10 minutes. Remove and discard skins, stems, and seeds; place in a blender. Add tomatoes; process until smooth.
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Season chicken to taste with salt and pepper. Melt butter in a large Dutch oven over medium-high. Add chicken thighs, and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
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Add bacon to Dutch oven, and cook, stirring, until bacon begins to render, about 2 minutes. Add onion and mushrooms, and cook, stirring occasionally, until onion begins to turn golden, about 5 minutes. Stir in fennel, leek, garlic, and paprika, and cook 2 minutes. Add kielbasa, dill, and parsley. Cook, stirring, until sausage is heated through, 3 to 4 minutes.
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Return chicken to Dutch oven. Add wine, bring to a boil, and cook until liquid is reduced by half, about 5 minutes. Add pepper mixture, and bring to a simmer. Add stock and sauerkraut; stir to combine. Bring to a simmer, reduce heat, and simmer gently until vegetables are tender and chicken shreds when prodded with a fork, about 45 minutes. Season to taste with salt, and serve.