Bulgarian Chicken and Mushroom Stew
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.
🧂 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)
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: Serve hot with crusty bread, rice, or mashed potatoes to soak up the delicious sauce.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.