From Chicken – the best ever recipe collection
225g dried kidney or other beans, soaked in water overnight
8-12 chicken portions such thighs and drumsticks
12 bacon rashers, rinded
2 large onions, thinly sliced
250ml dry white wine
1/2 tsp chopped fresh sage or oregano
1/2 tsp chopped fresh rosemary
generous pitch of grated nutmeg
2/3 cup soured cream
1 tbsp paprika
salt and freshly ground black pepper
Preheat the oven to 180 degrees. Drain the beans, place in a saucepan and cover with fresh cold water. Bring to the boil and boil rapidly for 20 minutes. Rinse and drain well. Trim the chicken pieces, and season with salt and pepper
Arrange the bacon around the sides and base of an ovenproof dish. Sprinkle over half of the beans, followed by the remaining onions and then the remaining beans.
In a bowl, mix together the wine with the fresh sage or oregano, the rosemary and nutmeg. Pour the mixture over the onion and beans.
In another bowl, mix together the soured cream and the paprika. Toss the chicken in the soured cream mixture and place on top of the beans.
Cover the fish with foil and bake for 1 1/2 hours, removing the foil for the last 15 minutes. Serve garnished with rosemary sprigs.
Apparently, this recipe is Bulgarian; thats what the cookbook says but I have no way of verifying it. Anyway, it’s quite a interesting way of baking chicken, coating it in sour cream and then roasting it in the oven. The advantage is that the chicken doesn’t get dried; it retains its moisture and is very tender.