Kvrguša: Million Dollar Chicken Bake (Thighs and Drumsticks)
This Bosnian perfect, crispy, golden oven baked chicken drumsticks and thighs pancake-inspired pie is a recipe you'll make all week long!
Equipment
- 1 14-inch baking pan (round or rectangular)
Ingredients
Chicken Marinade:
- 1.5-2 pounds chicken legs with skin (drumsticks or thighs) about 5-6 bigger chicken leg pieces, boneless or with bone in
- 1 tablespoon Vegeta or 1 tablespoon bouillon, 1 bouillon cube, or 1 tablespoon stock powder
- 2-3 tablespoons vegetable oil or sunflower, canola, avocado, or coconut
Pan Grease:
- 3-4 tablespoons vegetable oil or sunflower, canola, avocado, or coconut
Pie Batter:
- 12.5 ounces white flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 3.5 ounces plain yogurt European style or Greek stirred until smooth
- 3.5 ounces mineral water aka carbonated or soda water
- 14 ounces lukewarm regular water tap or bottle
Topping(s):
- 2 tablespoons butter
- 9 ounces heavy cream
- (optional) sour cream
Instructions
Marinate the chicken:
- In a medium bowl combine chicken, Vegeta and oil. Mix well with your hands until the chicken pieces are completely coated. Leave it to rest for about 15 minutes, (or 30-60 minutes if you can).
Heat oven and pan:
- Heat oven to 485°F (250°C).
- Grease the baking pan generously and evenly, then place it in the oven so that it heats up.
Prepare kvrguša batter:
- In a deep bowl combine the dry ingredients and the egg. Mix with a whisk. Then add yogurt, carbonated water, and regular water. Whisk the batter vigorously until it is completely smooth. (Batter consistency should be something in between crepe (thicker than) and pancake (thinner than) batter consistency.)
Bake:
- Carefully take the pan out of the oven, and pour the batter into it. Shake lightly from side to side so that it distributes evenly. Top batter with chicken pieces and return the pan to the oven. Bake for 25 minutes.
- Lower temperature to 395°F (200°C) and bake for an additional 15-20 minutes. The pie should have a golden color, and be on the softer side. If the color moves closer to brown that's a sign it's getting too crispy. To prevent this, cover it with parchment paper.
- Near the end of baking, carefully lift up a part of the pie with a fork to check whether it's done on the bottom side. If the bottom is pale, transfer the pan to the lowest rack.
Add the topping:
- Carefully take the pan out of the oven. Stab the butter with a fork and then smear it generously over the pie, chicken pieces included. (The butter will melt as you spread it, although you can melt it ahead of time and brush it on.) Let it rest for 1 minute.
- Now, pour and spread heavy cream over the pie and chicken pieces evenly. Turn the oven off and return the pan so it sits in the warm oven for an additional 5 minutes.
Serving, storing, and reheating:
- Serving: Let the pie rest for 20 minutes before eating. It tastes best warm/hot. Optionally top with sour cream. Eat with hands, like pizza, or with utensils.
- Storing: it's best to store it outside the fridge for up to 4-5 hours (such as in a turned-off oven). The dish is best consumed on the day it's made. If you must, keep it in the fridge overnight (covered in saran wrap or foil), but the taste will be compromised. Do not freeze!
- Reheating: reheat using your preferred method.
Video
Notes
- Instructions:
Nutrition
Serving: 1of 4Sodium: 823mgCalcium: 128mgSugar: 2.1gFiber: 2.4gPotassium: 377mgCholesterol: 198mgSaturated Fat: 23gFat: 63.8gProtein: 28.4gCarbohydrates: 72.9gIron: 5mg
Tried this recipe?Let us know how it was!