Best Varna Style Braised Chicken Bulgarian Dish Recipes

BULGARIAN CHICKEN

Bulgarian Chicken image

Its more about the method than the ingredients. Use a dutch oven on the stovetop and cook it slow, but not so slow as to mimic a crockpot. I do like to turn up the heat in the beginning to crisp up the chicken, but you don't have to! Also, I love to add more paprika and sometimes throw in a jalapeno whole (discard at end of cooking).

Provided by Monica H @MonisiaH

Categories Chicken

Number Of Ingredients 14

Ingredients

8 - chicken pieces (legs and thigh mix)
1/4 cup(s) olive oil
7 - tomatos, diced
2 - garlic cloves, smashed
3 - yellow onions, diced
1/2 - green bell pepper, sliced into strips
1/2 - red bell pepper, sliced into strips
1 1/2 cup(s) chicken stock
1 - chile pepper, seeded and diced
2 - bay leaves
2 tablespoon(s) paprika
10 - white peppercorns, bruised
- handful of parsley, finely chopped
- salt to taste

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.

CROCK POT BRAISED CHICKEN WITH VEGETABLES

Crock Pot Braised Chicken With Vegetables image

You can increase the chicken amount and all other ingredients slightly. If you do not want to use wine you can use 1/4 cup more chicken broth (1/2 cup broth). For a browned skin the chicken pieces must sit on top of the veggies. Adjust the garlic, thyme, salt and pepper to taste

Provided by Kittencalrecipezazz

Categories One Dish Meal

Time 8h20m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

2 medium onions, sliced
2 tablespoons melted butter (can use less)
4 russet potatoes (cut into about 1/3-inch sliced)
2 1/2 cups carrots, peeled and chopped into about 1-1/2-inch pieces (or use baby carrots)
1 cup frozen peas
2 teaspoons seasoning salt, divided (or to taste, or use white salt)
black pepper
1/4 cup chicken broth
1/4 cup white wine
1 tablespoon minced fresh garlic (or to taste)
1 teaspoon dried thyme (or to taste)
1 1/2 teaspoons paprika
3 chicken thighs (skin and bone-on)
3 chicken legs (skin on)

Steps:

Brush the inside of a 6-quart crock pot with melted butter.
Place the onion slices in the bottom of the crock pot/slow cooker.
Top with potato slices, carrots and peas.
In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken.
Arrange the chicken pieces on top of the vegetables.
Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

Nutrition Facts : Calories 933, Fat 43.3, SaturatedFat 14.8, Cholesterol 237.9, Sodium 477.5, Carbohydrate 75.3, Fiber 13.1, Sugar 13, Protein 57.3

BRAISED CHICKEN WITH CARAMELIZED BALSAMIC-BROWN SUGAR GLAZE

Braised Chicken with Caramelized Balsamic-Brown Sugar Glaze image

This is an interesting chicken breast entree ... the balsamic vinegar caramelizes nicely with the brown sugar and shallots. I was following a basic recipe and then started adding things to turn it into something completely different! Serve with mashed potatoes, definitely!

Provided by EdsGirlAngie

Categories Chicken Breast

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 bone-in chicken breasts, with skin
2 tablespoons butter
2 teaspoons liquid smoke, divided
2 small shallots, thinly sliced
2 cloves garlic, minced
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
salt and pepper

Steps:

Melt butter with 1 teaspoon of the Liquid Smoke.
Saute shallots until golden, then add garlic.
Season chicken with salt and pepper to taste, then brown chicken about 10 minutes, turning once.
Add garlic and one cup of water to skillet and boil, stirring, one minute.
Return chicken to skillet and arrange skin sides up.
Gently simmer, covered, until chicken is cooked through and garlic is tender, about 35 minutes.
Remove chicken from skillet; add balsamic vinegar, brown sugar and remaining one teaspoon of Liquid Smoke.
Boil, uncovered, until slightly thickened.
Return chicken to pan and allow sauce to vinegar-sugar mixture to caramelize a bit on the chicken, about 10 more minutes.
Season to tast with salt and pepper and serve!

Nutrition Facts : Calories 394.4, Fat 25, SaturatedFat 11.2, Cholesterol 123.3, Sodium 199.4, Carbohydrate 9.9, Fiber 0.1, Sugar 6.9, Protein 30.9

CHICKEN GHIVECI (ROMANIAN BRAISED CHICKEN)

Chicken Ghiveci (Romanian Braised Chicken) image

This is a Romanian chicken dish that we love having with either bread or rice. DH would whip up a lot to last us for days so we don't need to cook much and we never get bored with it. Dried spices are used here to speed up preparation time and preparation time here assumes that the chicken has already been cut.

Provided by Pneuma

Categories Stew

Time 1h

Yield 6-8 chicken pieces, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 medium onion, thinly sliced
5 garlic cloves, minced
2 red bell peppers, deseeded and sliced
1 kg chicken piece, or cut-ups
1/2 cup tomato paste
2 large potatoes, diced
1 pinch dried thyme
1 pinch dried rosemary
2 carrots, chopped into chunks
1/2 cup dry white wine
1 pinch sugar
1 pinch salt
1 pinch pepper

Steps:

heat oil in large wok or casserole pan until hot enough to cook.
add onions and garlic stir frying 1 min until soft.
add bell pepper and stir fry for 1 minute
add chicken cut ups and brown both sides 10-13 minutes.
add rest of ingredients, stir fry for 1 min then cover and cook for 40-45 mins until the chicken looks cooked and there's no blood when pierced by a fork near the bones.
garnish with thyme or rosemary (optional) and serve with bread or rice.

Nutrition Facts : Calories 865.7, Fat 48.4, SaturatedFat 12.3, Cholesterol 187.5, Sodium 509, Carbohydrate 49.8, Fiber 8.1, Sugar 10.8, Protein 53