Hello ladies and gents its Sunday that means we will be travelling to another country in europe this week Bulgaria. Bulgarian cuisine is a representative of the cuisine of Eastern Europe. It shares characteristics with other Balkans cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruit. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with the Russian, Turkish, and Greek cuisine.
Kapama
What You'll Need
3 to 4 pounds chicken pieces (I like bone in thighs)
2 tablespoons olive oil
2 tablespoons butter
1 large onion (sliced thinly)
2 cloves garlic (minced)
1 1/2 cups red wine
2 tablespoons tomato paste
2 cups tomatoes (crushed)
3 tablespoons brandy
3 tablespoons honey
1 cinnamon stick (about 2 inches long)
3 cloves (whole)
2 bay leaves
salt to taste
black pepper to taste
Garnish: grated Kefalotyri or parmesan cheese
How to Make It
Clean the chicken pieces, remove excess fat and pat dry with paper towels. Heat olive oil and butter in a large dutch oven. Add chicken pieces to the pot and brown (skin side down) over medium-high heat until nicely browned. You may need to do this in two batches depending on the size of your pot. Remove chicken from the pot and transfer to a platter. I prefer to remove and discard the skin from the chicken pieces.
Using a large spoon, remove all but two tablespoons of the fat and oil. Add onions to the pot and saute until tender. Add garlic and saute until fragrant, about 1-2 minutes. Add wine, tomato paste, crushed tomatoes, brandy, honey, cinnamon stick, cloves, bay leaves, salt, and pepper. Allow sauce to come to a boil and then lower heat to a low simmer.
Return chicken to the pot (with juices) and simmer uncovered for 10 minutes. Cover and simmer for approximately 1 hour. If the sauce appears to be too thin, you can simmer uncovered in the last 10 minutes of cooking to reduce it a bit. Stir occasionally to circulate the ingredients.
Serve over cooked pasta or orzo and sprinkle with grated cheese.
Sounds delicious to me try it and see and as always have a chilled day from the Viking.
Kapama
What You'll Need
3 to 4 pounds chicken pieces (I like bone in thighs)
2 tablespoons olive oil
2 tablespoons butter
1 large onion (sliced thinly)
2 cloves garlic (minced)
1 1/2 cups red wine
2 tablespoons tomato paste
2 cups tomatoes (crushed)
3 tablespoons brandy
3 tablespoons honey
1 cinnamon stick (about 2 inches long)
3 cloves (whole)
2 bay leaves
salt to taste
black pepper to taste
Garnish: grated Kefalotyri or parmesan cheese
How to Make It
Clean the chicken pieces, remove excess fat and pat dry with paper towels. Heat olive oil and butter in a large dutch oven. Add chicken pieces to the pot and brown (skin side down) over medium-high heat until nicely browned. You may need to do this in two batches depending on the size of your pot. Remove chicken from the pot and transfer to a platter. I prefer to remove and discard the skin from the chicken pieces.
Using a large spoon, remove all but two tablespoons of the fat and oil. Add onions to the pot and saute until tender. Add garlic and saute until fragrant, about 1-2 minutes. Add wine, tomato paste, crushed tomatoes, brandy, honey, cinnamon stick, cloves, bay leaves, salt, and pepper. Allow sauce to come to a boil and then lower heat to a low simmer.
Return chicken to the pot (with juices) and simmer uncovered for 10 minutes. Cover and simmer for approximately 1 hour. If the sauce appears to be too thin, you can simmer uncovered in the last 10 minutes of cooking to reduce it a bit. Stir occasionally to circulate the ingredients.
Serve over cooked pasta or orzo and sprinkle with grated cheese.
Sounds delicious to me try it and see and as always have a chilled day from the Viking.
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