John Myers
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Bulgarian Gratin with Chicken and Vegetables
The perfect bulgarian gratin with chicken and vegetables recipe with a picture and simple step-by-step instructions.
for the cast
- 2 tbsp Cold-Pressed sunflower oil
- 1 kilogram Potato
- 1 piece Onion
- 3 piece Carrots
- 2 piece Paprika
- 100 g Green beans
- 100 g Celery bulb
- 1 piece Leeks about 20 cm
- 2 piece Clove of garlic
- 200 ml Chicken broth
- 1 tsp Tschubritza
- 1 tsp Sweet paprika powder
- 4 piece Tomatoes
- 3 piece Free range eggs
- 150 g Bulgarian yogurt
- 1 tbsp Finely chopped parsley
- Salt and pepper
- Peel, wash and dice the onion. Clean and chop carrots, bell peppers, green beans, celery and leek. Peel and wash the potatoes and cut into pieces about 2 cm. Peel and finely chop the garlic. Wash and slice tomatoes.
- Wash the chicken pieces (in this case I used 2 chicken legs and 2 chicken breasts) thoroughly with cold water and pat dry with kitchen paper.
- Heat 2 tablespoons of oil in a large pan and fry the chicken pieces on all sides, remove, wrap in aluminum foil and keep warm.
- First fry the potatoes in the frying fat until golden (this gives a good roasted aroma), add the onion and fry for another 3-4 minutes. Add the chopped vegetables, garlic, 1 teaspoon Tschubritza and paprika powder, deglaze with 200 ml chicken stock, stir well and bring to the boil briefly.
- Spread the whole thing, while it is still hot, on a suitable ovenproof dish and place the chicken pieces in between. Place the tomato slices on top, sprinkle with salt and pepper and cook in a preheated oven at 180 degrees for about 35 minutes.
Preparing the cast
- Meanwhile mix the three eggs with the Bulgarian yoghurt (substitute Greek yoghurt) well and whisk. Season with salt and pepper and add 1 tablespoon of freshly chopped parsley.
final spurt
- Take the baking pan out of the oven. Pour the egg and yogurt icing over the gratin, put the pan back in the oven and cook for about 15 minutes until the icing is golden yellow and firm.
Serving
- Divide the Bulgarian gratin into pre-warmed serving plates, garnish with parsley and lemon wedges and enjoy with a green salad.
info
- If you like it a little hotter and spicier, I recommend adding a chilli pepper cut into small pieces to the vegetables.
- Tschubritza is a simple summer savory (Satureja hortensis) or also known as garden savory and is the universal national spice of Bulgaria. If you don’t get one, simply season the vegetable mixture with savory.
- ♥ * ~ Have fun with the preparation and bon appetite! ~ * ♥
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