Here are all the ingredients that we need for this dish. Pay no attention to the sausages, I wanted to eat, decided to fry, and the taste of food from them will only get better.

Highly heat oil in a pot and fry the sausages. Will have something to take the edge off voracious worm while cooking.

Pour into the cauldron coarsely chopped potatoes, fry until crispy Golden brown and spread on a plate. Already want to take a bite, but let it waiting in the wings...

Now it was the turn of carrots, cut into thick slices (1-1,5 cm), thrown in the cauldron, may also browned over high heat and give the olive oil its sweet taste and beautiful orange color. Again spread on a plate.

Poured from a pan half the oil (can even more), we also want to eat lean and healthy. Lay out clean from the bones, cut into small pieces the chicken breast and skin (who doesn't like the skin, of course, it is not put, but believe me: it is not felt then, and fat is more saturated). A little salt, add spices for a few minutes, bring the onion and wait until it becomes translucent.

Well, here came the time to assemble our dish. Spread on our chicken tomatoes, sliced in rings and sauteed carrots, covered a coat of cabbage on top of cabbage put the browned potatoes, sprinkle with salt and herbs. Will Golem a little water, literally 50-70 grams to our chicken started to burn, and then it will be enough juice that will stand out from the cabbage and the chicken. Close the cauldron lid. And now for the hard part, you need to wait forty minutes without opening the cover, while our stew is stewed on a slow fire (well in my case - charcoal).

We finally passed forty minutes of impatient waiting, slightly brightened up by eating fried sausages, here and prepared our stew, quickly open the lid, sprinkle the remaining herbs and... Bon appetit.

But and favorite assistant. Worked fine for burning wood and taste the ingredients during and after cooking.