Bulgarian Chicken and Mushroom Stew

Name: Bulgarian Chicken and Mushroom Stew
Prep time: PT20 minutes
Cook time: PT1 hour 15 minutes
Total time: PT1 hour 35 minutes
Yield: 6
Cuisine: Bulgaria
Ingredients: 1.5 kg Chicken thighs (bone-in, skin-on, cut into large pieces); 4 tbsp Olive oil; 3 medium Onions (chopped); 400 g Mushrooms (sliced (e.g., cremini or button)); 1 large Red bell pepper (chopped); 5 cloves Garlic (minced); 750 ml Chicken stock (low sodium); 150 ml Dry white wine; 2 tbsp Tomato paste; 1 tbsp Sweet paprika; 1 tsp Dried thyme; 2 Bay leaves; 1 tsp Salt (or to taste); 0.5 tsp Black pepper (freshly ground, or to taste); 2 tbsp Fresh parsley (chopped, for garnish)

A hearty and flavorful stew featuring tender chicken pieces, earthy mushrooms, and aromatic vegetables simmered in a rich, savory broth. This dish embodies the comforting and rustic nature of Bulgarian home cooking, often prepared with seasonal ingredients.

준비 시간20 minutes

조리 시간1 hour 15 minutes

총 시간1 hour 35 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Brown the chicken on all sides until golden, about 5-7 minutes per batch. Remove chicken from the pot and set aside.
💡 전문가 팁: Browning the chicken adds depth of flavor to the stew.
2
Add the remaining 2 tablespoons of olive oil to the pot. Add the chopped onions and cook until softened and translucent, about 5-7 minutes.
3
Add the sliced mushrooms and chopped red bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and the pepper has softened.
4
Stir in the minced garlic, sweet paprika, and dried thyme. Cook for 1 minute until fragrant.
5
Pour in the dry white wine and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
6
Stir in the tomato paste, chicken stock, and bay leaves. Bring the mixture to a boil.
💡 전문가 팁: Using low-sodium chicken stock allows you to control the saltiness.
7
Return the browned chicken pieces to the pot. Ensure the chicken is mostly submerged in the liquid. Season with salt and pepper to taste.
💡 전문가 팁: Adjust salt and pepper at the end of cooking as well.
8
Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 1 hour, or until the chicken is very tender and cooked through.
💡 전문가 팁: Simmering slowly allows the flavors to meld and the chicken to become fall-apart tender.
9
Remove the bay leaves before serving. Garnish with fresh chopped parsley.
💡 전문가 팁: Serve hot with crusty bread, rice, or mashed potatoes to soak up the delicious sauce.

요리 기록 추적

💡 전문가 팁

✓For a richer flavor, you can use chicken thighs with skin and bone, as they add more depth.
✓If you prefer a thicker stew, you can create a slurry with 1 tablespoon of flour mixed with 2 tablespoons of water and stir it in during the last 10 minutes of cooking.
✓Adjust the amount of paprika to your preference for spice and color.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add other root vegetables like carrots or potatoes, cut into bite-sized pieces, along with the onions.
For a touch of acidity, a tablespoon of red wine vinegar can be added towards the end of cooking.