Požeški Pijanci Aragonese Style

Ingredients

In this adaptation, the original Požeški pijanci recipe from Croatian cuisine is transformed into an Aragonese delight. The key difference lies in the use of Aragonese spices and flavors, such as aromatic herbs and red wine, which add a distinct character to the dish. Additionally, the cooking technique is modified to slow-cook the chicken, allowing the flavors to meld together and create a tender and flavorful result. We alse have the original recipe for Požeški pijanci, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken pieces
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, chopped rosemary, thyme, paprika, salt, black pepper, red wine, and olive oil.
2. 2.
   Add the chicken pieces to the marinade and toss to coat them evenly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and sear them on all sides until golden brown, about 5 minutes per side.
5. 5.
   Pour the remaining marinade over the chicken in the skillet.
6. 6.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
7. 7.
   Bake for 1 hour, or until the chicken is cooked through and tender.
8. 8.
   Remove the skillet from the oven and let the chicken rest for a few minutes before serving.
9. 9.
   Serve the Požeški pijanci Aragonese Style hot with roasted potatoes or crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs or drumsticks.
• Red wine — Choose a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavors of the dish.
• Fresh herbs — If fresh herbs are not available, you can substitute with dried herbs, but reduce the amount by half.

Tips & Tricks

• For a richer flavor, marinate the chicken overnight.
• If you prefer a thicker sauce, you can remove the chicken from the skillet after cooking and simmer the remaining liquid on the stovetop until it reduces to the desired consistency.
• Garnish with fresh herbs, such as parsley or thyme, for an extra touch of freshness.
• This dish pairs well with a side of sautéed vegetables or a fresh green salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Požeški pijanci Aragonese Style hot, allowing the flavors to shine. Accompany it with roasted potatoes or crusty bread to soak up the delicious sauce. Garnish with fresh herbs for an appealing presentation.

Presentation advice

Arrange the chicken pieces on a platter, drizzle the sauce over them, and sprinkle with fresh herbs. Serve with the side dish and bread on the side. The vibrant colors of the dish and the enticing aroma will make it an irresistible centerpiece on any dining table.