Pile s Gabi i Gabi (Chicken with Potatoes and Mushrooms)
A hearty and comforting Bulgarian dish featuring tender chicken pieces braised with potatoes and earthy mushrooms in a savory sauce. This recipe draws inspiration from traditional Bulgarian home cooking, emphasizing simple ingredients and robust flavors.
🧂 Ingredients
- 800 g Chicken thighs(bone-in, skin-on, cut into serving pieces)
- 500 g Potatoes(peeled and cut into 2-inch pieces)
- 400 g Mushrooms(Cremini or button, sliced)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Olive oil
- 2 tbsp Butter
- 240 ml Red wine(dry)
- 400 g Diced tomatoes(canned)
- 250 ml Chicken broth
- 1 tsp Paprika
- 0.5 tsp Cinnamon
- 1 tsp Dried thyme
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C).
💡 Tip: Ensures even cooking and browning. - 2
Season the chicken pieces generously with salt and pepper.
💡 Tip: Don't be shy with the seasoning; it builds flavor. - 3
In a large Dutch oven or oven-safe pot, heat olive oil and butter over medium-high heat. Sear the chicken pieces, skin-side down first, until golden brown on all sides. Remove chicken and set aside.
💡 Tip: Browning creates a flavorful fond at the bottom of the pot. - 4
Add chopped onions to the pot and sauté until softened, about 3-4 minutes. Add minced garlic, paprika, and cinnamon, and cook for another minute until fragrant.
💡 Tip: Stirring the spices in the hot fat releases their aromas. - 5
Add the sliced mushrooms and cook, stirring occasionally, until they begin to soften and release their liquid, about 5 minutes.
💡 Tip: Allow mushrooms to brown slightly for deeper flavor. - 6
Pour in the red wine and simmer, scraping up any browned bits from the bottom of the pot, until the wine has reduced by half.
💡 Tip: Deglazing with wine adds complexity to the sauce. - 7
Stir in the diced tomatoes, chicken broth, and dried thyme. Bring the mixture to a simmer.
💡 Tip: This forms the base of the rich braising liquid. - 8
Return the seared chicken pieces to the pot. Add the cut potatoes, nestling them among the chicken and mushrooms. Ensure the potatoes are mostly submerged in the liquid.
💡 Tip: Distributing ingredients evenly promotes consistent cooking. - 9
Cover the pot tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 1 hour to 1 hour 15 minutes, or until the chicken is cooked through and tender, and the potatoes are easily pierced with a fork.
💡 Tip: Low and slow cooking ensures tender chicken and potatoes. - 10
Remove from oven, let rest for 5-10 minutes. Garnish with fresh chopped parsley before serving.
💡 Tip: Resting allows the juices to redistribute, resulting in more succulent chicken.
💡 Pro Tips
- ✓For a richer sauce, you can add a tablespoon of tomato paste along with the diced tomatoes.
- ✓If you prefer a thicker sauce, you can create a slurry with 1 tablespoon of flour and 2 tablespoons of cold water, then stir it into the simmering sauce during the last 10 minutes of cooking.
- ✓This dish pairs well with crusty bread for soaking up the delicious sauce.
🔄 Variations
- Add other root vegetables like carrots or parsnips along with the potatoes.
- For a touch of sweetness, a tablespoon of honey or a splash of sweet wine like Mavrodafni can be added.
- Use chicken thighs for maximum flavor and tenderness.