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March 5: Bosnia and Herzegovina

Kvrgusa  (Bosnian Chicken Potpie)

Due to travel and a broken computer, I took an unexpected hiatus. My first dish back does not knock it out of the park the way I would like, but it was interesting; with tinkering, it will become part of our repertoire. The topping is sort of a cross between a quiche and brioche. I would love to try this with richer fillings, such as ham, cheese, and caramelized onion. As is, we all enjoyed it, but found it a tad dry. I served it with a simple salad.

  • 1 3/4 cups plus 1 tablespoon all-purpouse flour
  • 1 teaspoon salt
  • 5 beaten eggs
  • 1/2 cup whole milk
  • 1 1/2 lbs boneless chicken thigh or breast, precooked, or meat off a rotisserie chicken
  • 3/4 cups sour cream

Heat oven to 375 degrees. Grease a medium size casserole or gratin dish. Mix 1 3/4 cups flour and next three ingredients in a mixing bowl. Spread a thin layer into prepared casserole pan. Spread chicken on top. Top with remaining batter. Bake for 50 minutes, until puffed and golden. Mix sour cream with remaining flour. Spread onto casserole, and broil on high for 5 minutes.
Did You Know?
Bosnia is believed to have been in inhabitation at least since the Neolithic age.
Sarajevo, the largest city in Bosnia and Herzegovina, hosted the 1984 Winter Olympic Games.
Much of Bosnia and Herzegovina is mountainous with areas of karst (limestone).


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    - One World Whisk - March 5: Bosnia and Herzegovina
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    - One World Whisk - March 5: Bosnia and Herzegovina
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