Chicken with cheese
4 servings
35 minutes
Cheese chicken is a delightful dish of Bulgarian cuisine that combines the tenderness of meat with the rich flavor of melted cheese. This culinary art was born in the heart of the Balkans, where the tradition of braising meat in white wine adds depth and aroma to every piece. The golden crust formed during frying retains the juiciness of the chicken, while garlic and parsley add spicy notes. The final baking with melted cheese makes the dish truly unforgettable. It is served with light sides, such as vegetables or crispy bread that perfectly collects the rich sauce. Cheese chicken is comfort and enjoyment in every fork.
1
Cut the prepared chicken into pieces, season with salt, sprinkle with pepper, coat in flour, and fry in heated oil until golden brown. Add crushed garlic, finely chopped parsley to taste, pour in white wine and 100 g of hot broth, cover with a lid, and simmer on low heat for about 40 minutes.
- Poussin (young chicken): 800 g
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 25 g
- Butter: 60 g
- Garlic: 3 cloves
- Parsley: 40 g
- Dry white wine: 120 ml
2
Then remove the meat to a plate, and add 50 g of butter to the sauce it was fried in. Pour half of the sauce into a fireproof pot, place the chicken, sprinkle with grated cheese, pour the remaining sauce over it, and put it in a moderately hot oven for 10 minutes.
- Butter: 60 g
- Cheese: 150 g
