Recipe

Peka-style Chicken

Dinaric tradition - chicken with vegetables baked under iron bells. Meat slow-cooks in its own juices.

Peka-style Chicken takes about 115 minutes and makes 4 servings. Each serving has 773 kcal.

Preparation
25 minutes
Cooking
90 minutes
Total time
115 minutes
Servings
4
Peka-style Chicken - finished dish

Nutrition per serving

Calories
773 kcal
Protein
38 g
Carbohydrates
42.4 g
Fat
47.9 g

Ingredients

  • Whole chicken1.2 kg
  • Potatoes600 g
  • Red bell pepper2 pcs
  • Tomatoes3 pcs
  • Red onion2 pcs
  • Garlic4 cloves
  • Olive oil6 tbsp
  • White wine100 ml
  • Rosemary, thyme6 g
  • Salt1 pinch
  • Pepper1 pinch

Instructions

  1. 1

    Season chicken with salt and pepper. Peel potatoes and cut into 2 cm cubes. Slice peppers and tomatoes. Quarter onions.

  2. 2

    In a large oven pan or baking dish, mix potatoes, peppers, tomatoes and onion with 4 tbsp oil, salt and pepper.

  3. 3

    Place chicken pieces skin-side up on vegetables. Add crushed garlic, rosemary and thyme. Drizzle with wine and remaining oil.

    Tip: Skin-on chicken stays juicier - skin protects meat during slow roasting.

  4. 4

    Cover tightly with aluminum foil so steam does not escape. Bake 1 hour at 200°C.

  5. 5

    Remove foil. Increase temperature to 220°C and bake 25 more minutes for chicken to brown and skin to crisp.

  6. 6

    Check chicken is cooked (internal temp in thickest part at least 75°C). Rest 5 minutes before carving.

    Tip: Juices in the pan make an excellent sauce - serve over chicken and potatoes.

Cooking methods

On the stove

The peka bell method requires coals. As a stovetop-to-oven alternative, brown the chicken pieces in an oven-safe pan on high heat for 4–5 minutes, then transfer to the oven at 200°C covered with foil for 1 hour, then 220°C uncovered for 25 minutes.

On induction

Use induction to sauté vegetables and brown chicken before oven transfer. Induction's precise heat gives a good initial sear. Complete the dish in the oven at 200°C for 1 hour covered, then 220°C for 25 minutes uncovered - matching the peka effect.

Over an open fire

The authentic peka method. Layer chicken and vegetables in a shallow pan, cover with the cast iron dome (peka). Heap glowing coals over and around the bell. Cook undisturbed for 2–3 hours. The result - incomparably tender, smoky chicken - cannot be replicated by any other method.

Recipe questions

How long does this recipe take?
Plan for about 115 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 4 servings.
Can I cook this recipe on induction?
Yes. Use induction to sauté vegetables and brown chicken before oven transfer. Induction's precise heat gives a good initial sear. Complete the dish in the oven at 200°C for 1 hour covered, then 220°C for 25 minutes uncovered - matching the peka effect.
Can I cook this recipe over an open fire?
Yes. The authentic peka method. Layer chicken and vegetables in a shallow pan, cover with the cast iron dome (peka). Heap glowing coals over and around the bell. Cook undisturbed for 2–3 hours. The result - incomparably tender, smoky chicken - cannot be replicated by any other method.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

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