Aka, "Chicken Pavlova," aka, my favorite Bulgarian's family dinner. Pretty much, this is the bf's family recipe that could cure anything. A rotisserie-style chicken with a tangy cabbage side that is cooked underneath the chicken, catching all the flavor! Add the bf's fav salad and we've got some home cookin' from the casa de Pavlov.
BF's note - it is also super easy to make
Serves 4.
Ingredients
- 1 whole chicken
- 1 large can/jar of saurkraut
- 1/2 head of cabbage, shredded like for slaw (or a whole one if it is not a huge cabbage)
- 1 onion, cut in half
- 1 stalk of celery, chopped into thirds, with the leaves
- 1 lemon, cut in half
- 1/2 stick of butter
- Smoked paprika
- Black pepper
- Cayenne pepper
- Lemon pepper
- Tomatoes, sliced
- Onions, sliced
- Feta cheese, crumbled
- Olive oil
- Cracked black pepper
Simply combine all the ingredients in a bowl and let it marinade for a few minutes
Directions
- Get the butter and mix in the spices (you can add some more if you want to perk it up even more)
- Open up the chicken and carefully lift the skin from the flesh.
- Rub the butter in between the skin and flesh
- Stuff the chicken with the celery, onion, and lemon and tie the legs together
- In a large braising pan, add the saurkraut and cabbage, mixing it together and distributing evenly across the whole bottom of the pan
- Put a rack across the top of the pan and place the chicken, breast side up, on top
- Place in a pre-heated (350 degree F) oven for 1h15m
- After 1h15m, turn the heat up to 450-500 degrees for 10-12 minutes
- Turn off the oven, flip the bird upside down, and let it coast to a finish for about 10 minutes.
- Remove from the oven, cover with aluminum foil, and let the bird rest for another 10 minutes
- Slice, plate, and serve!
- Bon ap!
Sub note: I shared this recipe with my family (on Thanksgiving nonetheless) and it's been added to my family's favs and annual Thanksgiving menu. It's a winner...so thank the bf's family for this!
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