Varna Style Braised Chicken Bulgarian Dish Recipes

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.

COCOA-ORANGE BRAISED CHICKEN

Steps:

• Rinse chicken and pat dry. Cut into 1 1/2 inch chunks.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, about 6-8 minutes. Transfer with a slotted spoon to a rimmed plate.
• Add onion, garlic, cocoa, chili powder, sugar, cumin, and cinnamon to pan. Cook, stirring often, until onions are limp and spices are fragrant, about 1-2 minutes.
• Add 1/2 cup broth to pan and stir to loosen and bits stuck to bottom. Simmer until onion is limp, about 5 minutes.
• Return chicken to pan. Using a zester or fine grater, grate enough peel (orange part only, no white) from one of the oranges to make 1 tsp zest. Juice the orange into a liquid measuring cup. Add zest and 1/2 cup juice to pan (save any remaining juice for another use). Cover and simmer over low heat until chicken is no longer pink in center, about 8 minutes (cut to test).
• Meanwhile, cut and discard peel and membrane from remaining orange. Thinly slice crosswise into rounds; set aside.
• When chicken is done, skim any fat from sauce and discard. Add wine and bring to a boil over high heat. Add salt to taste. Pour into a serving dish and garnish with orange slices and sprigs of parsley.

BRAISED LEMON CHICKEN

Steps:

• Rinse chicken and pat dry.
• Trim and discard pockets of fat.
• In a bowl, mix vinegar and oil, and season to taste.
• Add thighs and turn to coat.
• Cover and chill 1 hour.
• After 1 hour chilling time, preheat oven to 350F while continuing with recipe.
• Set a 5 to 6 quart ovenproof pan with lid over medium-high heat.
• Lift chicken thighs from marinade (reserve marinade) and arrange in a single layer in pan.
• Turn as necessary to brown on both sides, 4 to 6 minutes total.
• Transfer chicken to a rimmed plate and lower heat under pan.
• Add shallots and garlic to pan and stir frequently until shallots are limp, about 5 minutes.
• Return chicken to pan and add marinade, lemons, vermouth, and herbes de Provence.
• Cover pan.
• Transfer to preheated oven and bake until chicken is very tender when pierced, 30 to 45 minutes.
• Add salt and pepper to taste.
• Spoon into bowls to serve.

BRAISED CHICKEN WITH FIGS, HONEY & VINEGAR

Steps:

• Preheat the oven to 350°F.
• Sprinkle the chicken legs with sea salt. For best results, cover and leave in the fridge overnight. When ready to cook, wipe off the salt and trim any excess flesh.
• Heat the oil in a large heavy-bottomed pan, add the chicken skin side down, and cook for about 6 minutes or until coloured. Add the butter to the pan, and turn the chicken over to baste.
• Add the onions and wine and simmer until the liquid has reduced by half. Add the vermouth and the stock, being careful not to cover the chicken completely.
• Bring to a simmer and sprinkle the chicken with the crushed peppercorns. Transfer pan to oven. Roast for about 30 - 40 minutes or until thoroughly cooked.
• Whilst the chicken is cooking, warm the honey and vinegar slightly.
• Once cooked through, remove the chicken and onions from the pan and put to one side to keep warm.
• Add the warmed honey mix to the sauce and simmer until reduced by half.
• Place the figs in a large clean pan, cut side down, and strain the reduced sauce over the figs. Cook for 5 minutes, basting frequently until the figs have slightly softened.
• Serve the chicken leg with the figs and onion quarters.
• Add parsley to the sauce, check seasoning and pour over.