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Istrian žgvacet od kokoši is typically prepared with chicken drumsticks and thighs, which are first pan seared and then simmered in a sauce based on tomatoes and onions. This rustic Croatian dish has its roots in Italian guazzetto which denotes a specific way of preparation, namely simmering the ingredients in a small amount of liquid.
The dish is additionally flavored with rosemary or marjoram and traditionally served sided with Istrian pasta fuži, though it can also be enjoyed with potato dumplings or polenta. The authentic Istrian žgvacet is always made with chicken, but nowadays there are also other variations made with lamb or veal.
MOST ICONIC Žgvacet od kokoši
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Pohani V is a specialty of the Croatian city of Virovitica. What makes it unique is the shape of the chicken breast – it should be cut so that it looks like the letter V, which is, not accidentally, the first letter in the name of its city of origin.
Once shaped, the meat is seasoned, rolled in flour, dipped in eggs, milk, and breadcrumbs, then fried in hot oil. According to local tradition, this whimsical dish tastes the best when accompanied by sour cream or a combination of heavy cream and grated horseradish.
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Pijetao s orasima is a traditional dish originating from the Zagorje region. The dish is usually made with a combination of a smaller rooster, walnuts, pork fat, butter, garlic, flour, parsley, salt, and pepper. The rooster is seasoned with salt and pepper and placed into a deep baking dish.
It's brushed with pork fat and covered with hot water before it's baked in the oven. Once done, the meat is cut into bigger pieces and placed in another baking dish. It is then covered with a sauce consisting of butter, flour, ground walnuts, parsley, garlic, and meat juices.
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Picek v kuruznoj meli is a traditional dish originating from the region of Međimurje. The dish is made with a whole chicken, cornflour, pork fat, and salt. The chicken is cleaned, cut into pieces, seasoned with salt, and rolled in corn flour. It is then placed in a baking pan over pork fat and baked in the oven.
As the chicken is baking, it should be turned over as soon as one side becomes golden brown. Once baked, the dish is traditionally served with baked potatoes and green salad on the side.
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Pevec z oreji is a traditional dish originating from Đurđevac. The dish is usually made with a smaller young rooster, walnuts, butter, pork fat, flour, garlic, salt, pepper, and prsley. The rooster is cleaned, seasoned with salt and pepper, placed into a large baking dish, greased with pork fat, and covered with some water.
It is baked in the oven for about an hour, and once baked, the rooster is cut into pieces and arranged in an earthenware dish. The flour is fried in butter, mixed with walnuts, garlic, and the roasting juices. The sauce is brought to a boil and poured over the rooster.
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Punjeni kopun is a traditional roast originating from the region of Zagorje. The dish consists of a stuffed rooster and it's made with a combination of cleaned rooster, salt, pepper, bread, vegetables, parsley, and eggs. The stuffing is made from bread, vegetables, parsley, eggs, salt, and pepper.
Once prepared, it is stuffed into the rooster that's baked in the oven until golden brown. As the rooster cooks, it is regularly basted with the juices that drizzle down in the baking pan. There are many recipes for stuffed rooster, so the ingredients are not set in stone and every cook adds more ingredients depending on their preferences.
MAIN INGREDIENTS
Paprikaš od kokoši is a traditional chicken stew originating from Dugo Selo. The stew is made with local chickens, pork fat, onions, salt, and red paprika powder – both hot and mild. The chickens are cleaned and cooked halfway in boiling salted water.
They are taken out of the pot and cut into smaller pieces. The pieces are sautéed in pork fat with the onions. Once tender, the meat is sprinkled with flour and two types of paprika powder, and it is then covered with leftover cooking water.
The stew is seasoned with salt, and if desired, mixed with a bit of sour cream before it's served hot, ideally with a few slices of bread on the side.
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