Varna-style Chicken (Tomato Mushroom Chicken)

Last week weather was atrocious. It was burning hot. The hot dry weather makes it difficult to do anything- let alone cook or bake. I am glad I cooked this Varna-style chicken ahead on Sunday. All I need to do is to warm the chicken in oven and only prepare vegetables to go with the chicken. 

The varna-style chicken goes very well with rice (as one pot meal), mashed, salad or even salad. Hubby and I had the first half with mashed and the other half with salad and boiled potatoes. It was yummy. The chicken sauce is very flavourful and rich. Do give this recipe a try.




Here is the recipe for Varna-style Chicken
Recipe adapted from The Every Day Chicken Cookbook
Serve 4
4 organic chicken drumsticks (about 700+ gram)
Black pepper
Himalaya rose salt
Dry thyme
4 cloves garlic, minced
2 onions, chopped
Dried basil
Dried thyme

Sauce
120g dry sherry
45g tomato paste
Dried basil
30g white wine vinegar
A tsp sugar
1 tsp mild mustard
400g can chopped tomatoes
225g mushrooms

Season chicken with salt, pepper and thyme. Brown the chicken with melted butter. I used a non stick pan. Once done, place the chicken in an ovenproof dish

Combine sherry, tomato paste, basil, vinegar, sugar, mustard and tomatoes in a bowl. Set aside.
Add garlic and onion to the non stick pan. Saute till the garlic and onions turn brown (or you can stp once the onions just turned soft). 


Add the premixed tomato mixture to the pan. Bring it to boil.


Reduce the heat and add the mushrooms. Season with sugar (and more vinegar) to taste


Pour tomato sauce over the chicken


Bake in halogen oven at 150 Celsius for 45 to 50 minutes or until thoroughly cooked (key word is to flip the chicken every 30 minutes)


 The end result


 I cooked this chicken for midweek lunch. To heat up, place the chicken in ovenproof dish. Bake for 20 minutes at 150 Celsius (again, flip the chicken every 10 minutes).


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