Bulgarian Chicken Food

BULGARIAN CHICKEN

Steps:

• In dutch oven on stovetop, heat up olive oil. (If you have a thick one, use vegetable oil because it has a higher tolerance of temperature... won't burn out as quick as olive oil). Brown chicken lightly.
• Add all remaining ingredients except for parsley. Stir well.
• Cover tightly and let cook over low - low / medium heat, stirring occasionally, until chicken is tender (about 2 hours).
• Turn off heat. Add parsley, mix, cover and let standd for 25-30 minutes before serving.
• ** Sauce will not be thick. If you want a thicker sauce, during last 5 minutes of cooking, mix 1-2 Tbs cornstarch or flour in separate bowl along with a few ladels of hot broth from pot. Mix away all lumps and add mixture back to pot.

VARNA-STYLE BRAISED CHICKEN (BULGARIAN DISH)

Steps:

• preheat oven to 200 degree Celsius.
• heat oil and butter in wok, and in the meantime season chicken with salt, pepper and thyme.
• add the seasoned chicken pieces to the wok and brown at all sides.
• place the cooked chicken in a casserole dish and set aside.
• For the sauce:.
• stir fry garlic and onions approximately 2-3 mins until soft, adding the rest of the sauce ingredients except mushrooms.
• bring to a boil, then reduce heat and add the mushrooms.
• Pour sauce over chicken, cover and bake for 1hr hour, or until cooked thoroughly.
• garnish with basil or thyme and serve.