Simple and inexpensive to make, katův šleh is a spicy Czech dish prepared in numerous variations throughout the country. It usually consists of chicken or pork, onions, and bell peppers, coated in a creamy tomato sauce and seasoned with chili and Worcestershire sauce.
Despite its unusual name, translated as headman’s whip, this hearty Czech classic is a staple restaurant dish, usually served alongside rice, dumplings, bread, or French fries.
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Kuře na paprice is a Czech interpretation of the famous Hungarian chicken paprikash. The dish consists of braised chicken pieces doused in a creamy sauce that is generously spiced with Hungarian sweet paprika. Like the original dish, the Czech version also appears in many varieties and incorporates tangy tomatoes or heavy cream in the accompanying paprika sauce.
The Czechs prefer to serve the dish alongside plain boiled rice or white bread dumplings. Although the origins of this dish are not native to the Czech Republic, kuře na paprice has become incredibly popular and one of the favorite poultry dishes in the country.
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Waterzooi is a traditional seafood stew with a creamy consistency. It incorporates julienne-sliced vegetables, an egg, and a cream-based soup. The dish originated in the city of Ghent, and according to the most popular belief, the rivers around the city were abundant in fish, so the dish was invented as a new way to incorporate fish into traditional Belgian cuisine.
However, the decrease in fish population and pollution have caused this dish to be reinvented once again, and today it is commonly prepared with chicken. Although it can be found in other Belgian regions and cities, Ghent has specialized in the preparation of the dish, and there are numerous restaurants across the city which offer waterzooi as their signature dish.
MOST ICONIC Waterzooi
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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.
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