This is a really tasty and healthy dish originating from Bulgaria. It’s super quick and requires few dishes so the washing up is limited! The chicken is smothered in a rich, herby sauce. Serve the chicken with rice to mop up all the wonderful juices.
Stews are big in Romania and all over Eastern Europe. One pot dishes, over time, provided a hearty sustenance for first, peasants in the fields and later, workers in the factories. These dishes are always packed full of flavour from in season produce and, traditionally, home-grown herbs. Served with a side portion of rice or dark rye bread, traditional meals are not only easy but can also be a really cheap way of feeding your 5,000 (family and/or friends). I cooked this for my family and it proved to be every bit delicious as I had anticipated.
Ingredients
4 tbsp vegetable oil
1 mild onion, thinly sliced
2 garlic cloves, crushed
2 red peppers, seeded and sliced
1.5kg / 3 1/2 lb chicken pieces (thighs, drumsticks etc. as chicken on the bone is best for flavour)
3 potatoes, diced
1 tsp chopped fresh rosemary
1 tsp chopped fresh marjoram
1 tsp chopped fresh thyme
3 carrots, cut into chunks
1/2 small celeriac cut into chunks
120 ml dry white wine
2 courgettes
Salt and freshly ground black pepper
Chopped fresh rosemary, marjoram to garnish
Rye bread and/or white rice to serve
Instructions
Heat the oil in a large flameproof casserole
Add the onion and garlic and cook for 2 minutes until soft
Add the red peppers
Place the chicken pieces in a casserole and brown gently on all sides
After about 15 minutes, add the tomato puree, potatoes, herbs, carrots, celeriac, white wine and season to taste
Cover and cook over a gentle heat for 50 minutes
Add the sliced courgettes 5 minutes before the end of cooking
Season to taste
Garnish with herbs and serve with a portion of white rice or dark rye bread