Dish

Žgvacet od kokoši

To make Žgvacet od kokoši, start by browning chicken pieces in a large pot. Once the chicken is browned, remove it from the pot and set it aside. In the same pot, sauté onions, garlic, and bell peppers until they are soft and fragrant. Add diced tomatoes, chicken broth, and a variety of spices, including paprika, thyme, and bay leaves. Return the chicken to the pot and let the stew simmer until the chicken is cooked through and the flavors have melded together. Serve with homemade pasta or mashed potatoes.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Žgvacet od kokoši is a traditional Croatian dish that has been enjoyed for generations. It is believed to have originated in the region of Slavonia, which is known for its hearty and flavorful cuisine. The dish is typically made with chicken, but some variations use other meats, such as pork or beef. Žgvacet od kokoši is often served at family gatherings and special occasions, and it is a beloved comfort food in Croatia.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Žgvacet od kokoši, depending on the region and the cook. Some recipes call for the addition of mushrooms, while others use red wine to add depth of flavor. Some cooks also add sour cream or heavy cream to the stew to make it richer and creamier.

Presentation and garnishing

Žgvacet od kokoši is typically served in a large pot or bowl, with the homemade pasta or mashed potatoes arranged around the edges. The stew itself should be garnished with fresh herbs, such as parsley or thyme, to add a pop of color and flavor.

Tips & Tricks

To make the stew even more flavorful, try marinating the chicken in a mixture of olive oil, garlic, and herbs before browning it. This will infuse the chicken with even more flavor and make it more tender. Additionally, you can add a splash of vinegar or lemon juice to the stew to brighten the flavors and cut through the richness of the dish.