Bulgarian Potted Chicken

This recipe is a traditional Bulgarian casserole, cooked on top of the stove in a flameproof pot.  The chicken is cooked very slowly on a low heat until it is tender and just before it is falling off the bone.  Despite the fact the sauce only uses a small amount of stock and tomatoes, I ended up with rather a lot of sauce.  I would recommend serving with bread for the sauce or alternatively, rice.

Ingredients (serves 6-8)

8 chicken portions on the bone, I prefer thighs but drumsticks would also be suitable

6-8 firm, ripe tomatoes chopped

2 garlic cloves

3 white onions

250ml chicken stock

2 bay leaves

2 tsp paprika

10 white peppercorns slight crushed/bruised

(It can be difficult to track down white peppercorns, even Waitrose did not stock them! However, it was worth the extra effort.

I do not own a pestle and mortar as my kitchen is so small, so I put them on a freezer bag and bruised using a bottle)

Handful of parsley finely chopped

Instructions

Chop the tomatoes and crush the garlic, then place both in flameproof dish

Place chicken on top of tomatoes

chicken-1

Cover and cook on a gentle heat for 15 minutes

Add the diced onion, bay leaves, paprika, peppercorns and stock

chicken-2

Cover tightly and cook on  very low heat, stirring occasionally so nothing sticks or burns, for 2 hours or until the chicken is tender

chicken-3

Depending on how fatty the chicken is, the fat on the top may need to be skimmed

Five minutes before the end of cooking, stir in the finely chopped parsley

Bulgarian Potted Chicken

Serve!

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About Charlotte J

Graduate, journalist, blogger and follower of all things media.