The priest’s stew

Попската яхния на дядо1 The priests stew

The priest’s stew
On my grandfather’s recipe


4 chicken thighs
30-40 small onions
4-5 tablespoons of oil
½ cup grated tomatoes
1 teaspoon paprika
1 tablespoon flour
1-2 garlic cloves
1 bay leaf
1 teaspoon of dried parsley
Black peppercorns
½ cup of wine (red or white)

Попската яхния на дядо 21 The priests stew


Heat the oil in a deep saucepan. Add the grated tomatoes and chopped garlic. Stew for a few minutes. Then add the paprika and the flour. Stir vigorously to avoid lumps. Dilute with the wine and mix again.

Then dip in the chicken thighs, pour a little water, just enough to cover them to 3/4. Season with the bay leaf, dried parsley and a few black peppercorns. Cover and simmer over low heat for 30 minutes.

When the thighs are almost cooked through, add the baby onions. Continue cooking until tender.

Serve the priest’s stew with a garnish of your choice – boiled rice or potatoes or just with bread. Sprinkle with chopped fresh parsley (or dried).

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