Thracian Clay Pot Recipes

THRACIAN POT STEW

Steps:

• Oil 4 pots well. At the bottom of each, place tomatoes , that have been roundly sliced, top with sheets of cheese, sliced mushrooms, lukanka slices and a little black pepper and paprika if desired.
• Sprinkle with grated cheese, throw in a chili and put the lids on. Put the Thracian clay pot dish to bake in a moderately heated oven for 15 minutes, then remove the lids, crack an egg over each pot and bake for another 10-odd minutes.

THRACIAN CLAY POT

Steps:

• Preheat the oven to 420 degrees F. Cover the bottom of the clay pot with the tomatoes. Cover the tomatoes with the bell peppers. Add the scallions, then the feta, then the savory. Drizzle with the oil. Cover the lid of the pot and bake, 12 to 15 minutes.
• Remove the pot from the oven and add the charcuterie. Crack the eggs on top of the charcuterie. Place the serrano pepper on top. Bake until the eggs are cooked, about 5 minutes. Remove the pot from the oven and sprinkle with paprika.

CLAY POT CHICKEN

Steps:

• Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
• Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
• Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
• Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.

GYUVECHE

Steps:

• Brown ground beef and season with salt and pepper.
• While browning beef, arrange half of sliced potatoes at the bottom of the pot.
• Sprinkle half of chopped carrots, celery, red bell pepper, tomato and onion over the potatoes. Season with salt, pepper, paprika and chubritsa.
• Spread browned ground beef over the vegetables in the pot and season with salt, pepper and paprika
• Add another layer of potatoes, carrots, celery, red bell pepper, tomato and onion. Season with salt, pepper, paprika and chubritsa.
• Add one cup of water and 1 ½ tbsp of olive oil
• Cover with lid and bake at 450 F for about 30 min.
• Carefully take the pot out of the oven and crack four eggs on top of the vegetables.
• Bake for another 10 min until the eggs are set.
• Season to taste and serve with chopped parsley.