Growing up, this was one of my favourite meals. If my grandparents or mom said they were making tiganisur, I would get so happy! This dish is nostalgic and comforting. If you come from an Albanian family, you know exactly what I mean. Something simple yet so delicious, I find that sometimes the most simplest recipes are the best.
I am happy to share my family’s recipe with you. The addition of the spoon of vinegar comes from my grandpa; it adds a bit of tang to the gravy and just brightens it up.
Pule me leng means chicken with broth, some even call this pule me miell which means chicken with flour; it is basically chicken with gravy but doesn’t taste like your average gravy…it tastes like Albanian gravy…I don’t even know how to explain that…if you know you know!
You need to brown the flour. It takes time so be careful not to burn it; it’s like the starting of helva, browning the flour for those who know.
Depending on how many people you are feeding is how much chicken you will need. I would say a thigh or 2 drumsticks per person maybe, depends on how much you want, this is enough gravy for at least 8 pieces of chicken or so. If you are making this for a large crowd, simply make more gravy; 1 tablespoon of fat such as butter or oil to 1 tablespoon of flour, and add broth as needed.
You will need:
- 5-8 pieces of chicken
- 4 tbsp flour
- 3 cups + more of chicken broth ( you will use up to 4-5 cups approx)
- 2 tbsp butter
- 2 tbsp oil
- 1/4 tsp garlic salt
- salt to season
- 1/2 tsp plus garnish of paprika
- 1 tbsp vinegar
- 1/2 chicken cube (optional)
Bring a pot of water to boil with the chicken, and season it with some salt. This will be the broth for your gravy.
When the chicken is boiled, you can start on the gravy.
In a pan, melt the butter with the oil, stir in the flour and on low to medium heat, brown the flour. This takes about 10 minutes or so. It should be a nice brown colour, kinda like brown sugar, but be careful not to burn the flour. You should constantly be stirring it around to prevent burning it. Add in the chicken cube, if using, and the garlic salt and paprika. Now add in three cups of broth, stir well so there are no lumps, then add more broth by ladle until you have the correct consistency. It should be a thick broth, not thick like gravy and not thin like the broth, somewhere in the middle. Simmer and cook on low to cook the gravy, which takes about 7 to 10 minutes. Add in the vinegar.
Add in the chicken pieces and if you need to add more broth to thin it out, add now. Cook for another 2 or 3 minutes.
I broiled the chicken for 5 minutes to crisp the chicken skin, but that is not necessary, I just did it for the photographs, haha!
You can serve this with mashed potatoes, noodles or enjoy it on it’s own. My grandpa would add a splash of vinegar to his plate, you can do that if you like that tangy taste.
Enjoy! Ju befte mire!