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Bulgarian Varna-Inspired Braised Chicken Recipe

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Ingredients

Adjust Servings:
1 1/2 kg chicken pieces, or cut-ups
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
5 tablespoons olive oil
1/4 cup butter
5 garlic cloves, minced
2 medium onions, chopped
1/2 cup dry sherry

Nutritional information

779.7
Calories
513 g
Calories From Fat
57.1 g
Total Fat
17.3 g
Saturated Fat
207.8 mg
Cholesterol
520.2 mg
Sodium
13.1 g
Carbs
2.9 g
Dietary Fiber
7.3 g
Sugars
49.7 g
Protein
372 g
Serving Size

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Bulgarian Varna-Inspired Braised Chicken Recipe

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    Quite the tasty recipe without having to use much salt- the sauce definitely carries the dish well. I did everything in a single wok so I could get the tasty brown bits from the chicken when I added the sauce ingredients- scrape the bottom a bit to get them into the sauce, its worth it. My wife is allergic to mushrooms so I halved the chicken and sauce before adding mushrooms- both portions turned out excellent. The non-mushroom portion reduced even more in the oven since it had less water content because of the mushrooms, and was quite tasty too. I served it on a bed of egg noodles, rice would definitely mop up every last bit of juice too.

    • 99 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Varna-Style Braised Chicken Bulgarian Dish, This is a popular Balkan chicken dish smothered in rich, herby, sherry tomato sauce with mushrooms that we love having at home. Edited: moved garlic cloves and onions to include under “For the sauce” to coincide with procedure as spotted by KateL. No actual change to recipe has been made., Quite the tasty recipe without having to use much salt- the sauce definitely carries the dish well. I did everything in a single wok so I could get the tasty brown bits from the chicken when I added the sauce ingredients- scrape the bottom a bit to get them into the sauce, its worth it. My wife is allergic to mushrooms so I halved the chicken and sauce before adding mushrooms- both portions turned out excellent. The non-mushroom portion reduced even more in the oven since it had less water content because of the mushrooms, and was quite tasty too. I served it on a bed of egg noodles, rice would definitely mop up every last bit of juice too.


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    Steps

    1
    Done

    Preheat Oven to 200 Degree Celsius.

    2
    Done

    Heat Oil and Butter in Wok, and in the Meantime Season Chicken With Salt, Pepper and Thyme.

    3
    Done

    Add the Seasoned Chicken Pieces to the Wok and Brown at All Sides.

    4
    Done

    Place the Cooked Chicken in a Casserole Dish and Set Aside.

    5
    Done

    For the Sauce:

    6
    Done

    Stir Fry Garlic and Onions Approximately 2-3 Mins Until Soft, Adding the Rest of the Sauce Ingredients Except Mushrooms.

    7
    Done

    Bring to a Boil, Then Reduce Heat and Add the Mushrooms.

    8
    Done

    Pour Sauce Over Chicken, Cover and Bake For 1hr Hour, or Until Cooked Thoroughly.

    9
    Done

    Garnish With Basil or Thyme and Serve.

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    Owen Patel

    Curry king known for his rich and aromatic Indian dishes.

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