1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (574g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 teaspoon pepper 2 tablespoons white wine vinegar 1 teaspoon mustard
Calories 846
Calories from Fat 513		(60%)
Amount Per Serving		%DV
	Total Fat 57.1g	87%
	Saturated Fat 17.3g	86%
	Monounsaturated Fat 25.9g
	Polyunsaturated Fat 9.8g
	Trans Fat 0.0g
Cholesterol 207mg		69%
Sodium 510mg		21%
Potassium 1120mg		32%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 2.9g	11%
	Sugars 7.9g
Protein 49.7g		99%
detailed view... how is this calculated?

Varna-Style Braised Chicken (Bulgarian Dish)

Recipe #297663 | 1¼ hours | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Pneuma
Apr 10, 2008

This is a popular Balkan chicken dish smothered in rich, herby, sherry tomato sauce with mushrooms that we love having at home. (Edited: moved garlic cloves and onions to include under "For the sauce" to coincide with procedure as spotted by KateL. No actual change to recipe has been made.)

SERVES 6 -8 , 6 -8 chicken pieces (change servings and units)

Ingredients

1 1/2 kg chicken pieces, or cut-ups
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
5 tablespoons olive oil
1/4 cup butter

For the sauce

5 garlic cloves, minced
2 medium onions, chopped
1/2 cup dry sherry
3 tablespoons tomato paste
1 pinch dried basil
2 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon mustard
4 large tomatoes, chopped
3 cups mushrooms, sliced

Garnish (optional)

Directions

1
preheat oven to 200 degree Celsius.
2
heat oil and butter in wok, and in the meantime season chicken with salt, pepper and thyme.
3
add the seasoned chicken pieces to the wok and brown at all sides.
4
place the cooked chicken in a casserole dish and set aside.
5
For the sauce:.
6
stir fry garlic and onions approximately 2-3 mins until soft, adding the rest of the sauce ingredients except mushrooms.
7
bring to a boil, then reduce heat and add the mushrooms.
8
Pour sauce over chicken, cover and bake for 1hr hour, or until cooked thoroughly.
9
garnish with basil or thyme and serve.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Cinnamon Bun Oatmeal

Chicken Parmesan

Sweet and Spicy Tomatoes

Christmas Cherry Ham Glaze

Featured Reviews for This Recipe

From: Karabea

On Nov 6, 2009

This was pretty tasty! I halved the recipe, used boneless skinless chicken breasts, left out the mushrooms, and used a can of diced tomatoes in place of the fresh ones. Served with buttered fettuccine noodles and roasted cauliflower. DH loved it and said he thought it tasted like the sauce on his father's stuffed cabbage recipe, and he specifically requested that we have this again. Thank you for sharing!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: JustJanS

On Aug 7, 2009

We really enjoyed this thank you. I made a half recipe and chose to cook my mushrooms in the butter/oil mix after I took the chicken pieces out. I spooned it over the chicken then went on to step 5. I hate un-fried mushrooms as I think they are sort of spongy LOL. We ate this over polenta with a side salad of grilled fennel, baby leaves, red onion and parmesan. I wanted to photograph this but couldn't find my camera after a few days away and my dinner was getting cold!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: flower7

On May 25, 2008

This was very good. I also used skinless bone-in thighs and used crimini mushrooms. Because tomatoes are not in season yet I used a 15 oz can, drained, for a half recipe. This was very easy and tasty and the chicken was super tender after the long braise. I thought the sauce could use a little more seasoning but that is probably just personal taste. Thanks for the recipe!

5 people found this review helpful

Was this review helpful to you? YES | NO

From: Claudia Dawn

On Aug 24, 2008

To quote my husband, "it's a keeper!". I used boneless, skinless chicken thighs and only had to bake for 30 minutes. I definitely will be making this again. Made for PRMR.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 15 reviews