Traditional Chicken with Leeks (Пиле с праз)
Традиционно ястие · Bulgarian
A classic Bulgarian comfort dish featuring tender chicken pieces braised with leeks, creating a savory and aromatic stew. This version emphasizes traditional preparation and authentic flavors.
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Съставки
- Chicken thighs, bone-in, skin-on1 kg
- Leeks, white and light green parts500 g
- Butter50 g
- Vegetable oil2 tbsp
- White wine100 ml
- Chicken broth200 ml
- Heavy cream100 ml
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)2 tbsp
Стъпки
- 1
Preheat oven to 180°C (350°F).
- 2
Pat the chicken thighs dry and season generously with salt and pepper.
- 3
Heat butter and vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove chicken and set aside.
- 4
Clean and slice the leeks into 1 cm thick rounds. Add them to the pot and sauté until softened, about 5-7 minutes.
- 5
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- 6
Return the chicken to the pot. Add chicken broth. Bring to a simmer.
- 7
Cover the pot and transfer it to the preheated oven. Bake for 40-45 minutes, or until the chicken is cooked through and tender.
- 8
Remove the pot from the oven. Stir in the heavy cream. Season with salt and pepper to taste.
- 9
Garnish with fresh chopped parsley before serving.
