Croatian Zgvacet
Transport your taste buds to the rustic kitchens of Istria with Croatian Zgvacet, a hearty and flavorful chicken stew that embodies the essence of traditional Croatian comfort food. This slow-cooked dish features bone-in chicken simmered in a rich, aromatic sauce of onions, garlic, tomato, and white wine, infused with earthy bay leaves and a touch of paprika for a subtle, smoky warmth. The slow cooking process ensures tender, succulent chicken, while the vibrant sauce is perfect for pairing with creamy polenta, pasta, or freshly baked bread. With just 15 minutes of prep and a simmer that fills your home with irresistible aromas, Zgvacet is the perfect one-pot meal to impress family and friends. Make this traditional Croatian recipe an unforgettable addition to your dinner table!
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Recipe Information
Ingredients
- 1 kg Chicken (thighs or legs, bone-in, skin-on preferred)
- 2 medium Onions
- 3 Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Tomato paste
- 400 grams Canned crushed tomatoes
- 200 ml Dry white wine
- 200 ml Chicken stock
- 2 Bay leaves
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika (sweet or smoked, based on preference)
Instructions
Clean the chicken pieces and pat them dry with a paper towel. Trim any excess fat or skin.
Dice the onions finely and mince the garlic cloves.
In a large, heavy-bottomed pot, heat the olive oil over medium heat.
Season the chicken pieces with salt and pepper, then brown them in batches in the hot oil. Cook until the skin is golden and crispy, about 4-5 minutes per side. Remove to a plate and set aside.
Lower the heat slightly and add the diced onions to the pot. Sauté until softened and translucent, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste and paprika to the onion mixture, stirring well, and cook for 1-2 minutes to develop the flavors.
Pour in the white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the crushed tomatoes, chicken stock, and bay leaves. Mix everything together until well combined.
Return the chicken pieces to the pot, ensuring they are mostly submerged in the sauce.
Bring the mixture to a gentle simmer, then lower the heat, cover the pot, and let it cook for 60-75 minutes. Stir occasionally to prevent sticking.
Once the chicken is tender and cooked through, taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve hot over a bed of polenta, pasta, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 9.3 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
