Top 10 Southeastern European Chicken Dishes

Kόkoras krasάtos is a Greek variation on the famous French coq au vin. This Greek dish is made with rooster, Greek red wine, onions, garlic, Greek olive oil, cinnamon stick, nutmeg, cloves, allspice, bay leaves, tomatoes, and Florina peppers or Florina pepper paste. The rooster is boiled in a delicious red wine sauce until the meat becomes extremely tender and aromatic. In the summer, the sauce is light, while in the winter it's usually much thicker. Traditionally, the dish is served with hollow, spaghetti-like pasta and grated Kefalotyri cheese. It's typically prepared for Sunday lunch or special occasions such as Christmas. It's recommended to pair kόkoras krasάtos with a glass of the same wine in which the rooster was cooked.Expand

Kotopoulo me patates sto fourno is a traditional dish consisting of roasted chicken and oven-baked potatoes. The dish is usually made with a combination of chicken, potatoes, lemon, oregano, salt, pepper, paprika, olive oil, butter, and garlic. The potatoes are cut into wedges, drizzled with lemon juice, sprinkled with salt and oregano, and arranged in a baking dish. The chicken is cut into pieces, seasoned with salt and pepper, and sprinkled with paprika before it's placed in the baking dish with the potatoes. Everything is drizzled with olive oil and dabbed with butter, and the dish is then baked in the oven. Garlic cloves are tossed into the baking dish near the end of cooking so they don't burn, and water is added to the dish occasionally. Once the chicken is fully cooked and the potaotes have softened, kotopoulo me patates sto fourno is ready to be enjoyed. The dish is especially popular as a weekend lunch or dinner.Expand

Translated as chicken with rice, this simple Greek dish employs two simple ingredients and transforms them into a true comfort dish. It can be prepared stove top, as a one pot dish, but it is also commonly assembled as baked pilaf. Kotopoulo can employ various chicken cuts, vegetables, and different seasoning, but the essential ingredients are grated lemon zest and lemon juice that give the dish its characteristic taste. This Greek classic is a common home cooked meal and is mainly enjoyed as the main course.Expand

Kvrguša is a traditional Bosnian specialty consisting of a layer of dough and chicken pieces. The dish is mainly associated with Bosanska Krajina and Kozarac, but it is also commonly prepared and enjoyed in other regions. The base of kvrguša is prepared with a combination of flour, eggs, and milk, and it closely resembles another Bosnian delicacy called kljukuša—a pie-like dish served torn into small bite-size pieces. The combination of flour and milk is poured into round pans, and the dish is finished off with the addition of various raw or previously fried chicken cuts, such as thighs and legs, which are placed on the top. The pie is slowly baked until the meat is done and the dough develops a golden, crispy crust. Immediately after baking, kvrguša is topped with sour or clotted cream.Expand

Gutui cu pui is a traditional dish originating from the region of Banat. The dish is usually made with a combination of chicken legs, quinces, butter, rum, oil, flour, sugar, rosemary, and salt. The quinces are sautéed in butter and cooked in rum, while the chicken legs are dredged in flour and browned in oil. The sugar is carefully heated over medium heat and mixed with water, then mixed with the chicken, quince, rosemary, and salt which will slowly cook in a lightly caramelized sauce until done. Gutui cu pui should be served immediately.Expand

Tirit pita is a traditional Bosnian savory pastry made with yufka sheets, chicken, and sour cream. The chicken is cooked, without any condiments, in water until cooked, and a broth is created. The chicken is then deboned, and the meat is shredded. The pie is assembled in a big round baking dish — first a layer of yufka, then a layer of meat and sour cream, and then another layer of yufka. This step is repeated until everything is used up, and there is a yufka layer on top. As each layer of yufka is placed inside the dish, it should be poured over with some of the chicken broth left over from cooking the chicken. The assembled tirit pita is baked in the oven and then topped with some melted butter. Tirit pita is usually served with a sauce, a mixture of yogurt or sour milk, melted butter, garlic, and salt.Expand

Çervish me mish të pulës is a traditional chicken stew from Albania. This savory stew typically includes chicken pieces cooked with onions, garlic, and spices, thickened with corn flour (or wheat flour and corn flour) to create a rich, flavorful gravy. It may also include tomatoes, peppers, or other vegetables, depending on the regional variation. The dish is typically served with bread or rice, making it a hearty and comforting meal that is enjoyed in Albanian households.Expand

Ajdučka pleskavica is a traditional chicken meat patty hailing from North Macedonia. The dish is typically made with white meat cuts of chicken (breasts and wings) that are seasoned and stuffed with shredded yellow cheese and cubes of smoked meat such as bacon. The meat patty is then enclosed within lamb caul fat or pork caul fat and grilled. Alternatively, the patty can be dipped in beaten eggs and breaded before it is fried. Like other traditional meat patties in the country, this chicken meat patty is usually served hot with a side of french fries, fresh salads, and onions. It can also be placed inside a burger bun or warm pita bread, and it pairs well with a cold beer on the side.Expand

Pita ćora is a traditional Bosnian savory pastry where pieces of chicken meat and onion are wrapped in yufka sheets, then arranged in the baking tray and baked. The first step is to make the yufka dough, stretch it to the desired thickness, and then cut it into squares. The chicken is cut into pieces, and so is the onion, and each piece, together with some onion, is placed on a yufka square and wrapped. Small packets are arranged in a greased baking tray, baked, then poured over with boiling salted water or chicken broth to soften it, and baked a bit more.Expand

Tirit sa piletinom (lit. tirit pasta with chicken), or just tirit, is a traditional Bosnian dish of tirit pasta and chicken. The preparation starts with making tirit pasta by rubbing small amounts of water into wheat flour, resulting in small dough granules that are then baked in the oven. The chicken, preferably an older one, is cooked without seasoning, then taken out and baked until crispy. The baked tirit pasta is poured over with the leftover chicken broth and baked shortly just so it somewhat thickens and cooks. The crispy, baked chicken pieces are arranged on top of the tirit pasta, and the dish is ready to be served. Tirit sa piletinom is a popular Ramadan dish, although it can be prepared any time of year.Expand