Meat lovers have been neglected by this column. This is my attempt to appease those who have sent me threatening messages. Apologies to plant eaters, but you are vastly outnumbered in Bulgaria.

Chicken Cacciatore is a great meal that is sure to have your friends asking for more. Cacciatore is relatively easy to make - there is no rocket science involved in this recipe.

If you want, add some of your favourite spices to the flour, which will give your chicken cacciatore some extra flavour. Puree two or three tomatoes with your hand held mixer to get fresh tomato sauce. Another tip is to preset an additional stovetop burner to the lowest heat setting for the simmering phase.

Bulgarians love Chinese food and a stir-fry is an easy meal to teach Bulgarians. While this recipe is not the traditional Chinese stir-fry, this is a good introduction for Bulgarians who want to cook Chinese food.

When I made stir-fry last year, I started a Chinese stir-fry revolution amongst my colleagues. They found soy sauce, and for the next month I ate stir-fry every time I was invited around to friends.

If you prefer to spend your money on a more expensive bottle of wine with your stir-fry, buy chicken kebabs rather than boneless chicken. The kebabs are less expensive, and the chicken is already cut. Less preparation work and better wine makes Joe very happy.

If you are a vegetarian, then use tofu or more vegetables. Tofu can be found in Bulgaria in natural health food stores in larger cities. The directionally challenged person writing this article found tofu in Sofia, so you can too.

Enjoy trying these dishes with the more expensive bottle of wine.

Chicken Cacciatore

1kg chicken, cut into 6 pieces
100g flour
6 spoonfuls olive oil
300g fresh mushrooms, sliced or halved
3 peppers, diced
1 onion, chopped
4 garlic cloves, pressed
1 small spoonful oreganov 225 ml tomato sauce
100 ml dry white wine
175 ml chicken broth
3 tablespoons capers (optional)

Directions: Season chicken with spices, salt and pepper. Place flour in bag, then add chicken pieces and toss to coat completely.

Heat three spoonfuls of olive oil in pan over medium-high heat. Add chicken and saute until brown and done, about 10 minutes total. Pour fat out of pan, then add remaining oil. Add mushrooms, peppers, onion, garlic, and oregano and saute until onion is tender, which is about seven minutes. Mix in tomato sauce, wine, chicken broth, and capers. Then add chicken. Bring to a boil. Reduce heat to low, cover pan, and simmer for 20 minutes. Take chicken out of pan, then boil sauce for three to five minutes until slightly thickened. Spoon sauce over chicken. Serve with pasta if desired.

Chicken Stir-Fry

1 kilo of boneless chicken, cut into bite-size pieces.
1 large onion, chopped
3 peppers, chopped
2 carrots, peeled and chopped
1 small eggplant (aubergine), peeled and chopped or
2 potatoes, peeled and chopped
4 cloves garlic, chopped or pressed
1 small spoonful sesame oil (or one large spoonful any other oil)

Directions: Cook bite-size chicken at medium-high heat for five to seven minutes in frying pan, or until well done. Take chicken and excess meat juice out of pan. Add oil, carrots and potatoes (eggplant goes in with other vegetables). Fry at medium-high heat for three minutes, then add garlic, onions, and peppers. Fry for additional three minutes, then add chicken. Cook for additional three to five minutes, or until vegetables are soft. Serve with rice and soy sauce.

Joseph Herr is a U.S. Peace Corps volunteer currently working in Balchik. His column appears weekly and he can be contacted at jdherr75@sabreshockey.com