Fuži sa Žgvacetom (Traditional Istrian Pasta with Chicken Stew)
Tradicionalno jelo · Croatian
A classic Istrian dish featuring homemade fuži pasta served with a rich, slow-cooked chicken stew (žgvaceta). This hearty meal is a staple of Istrian cuisine, known for its rustic flavors and comforting nature.
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Sastojci
- Fuži pasta (homemade or high-quality dried)400g
- Chicken thighs, bone-in, skin-on800g
- Onions, finely chopped2 large
- Garlic, minced4 cloves
- Tomatoes, crushed or pureed400g
- White wine150ml
- Chicken broth200ml
- Olive oil3 tbsp
- Bay leaf1
- Fresh parsley, chopped (for garnish)2 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Season chicken pieces generously with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken pieces until golden brown on all sides. Remove chicken and set aside.
- 3
Add chopped onions to the pot and sauté until softened and translucent, about 8-10 minutes.
- 4
Add minced garlic and cook for another minute until fragrant.
- 5
Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until slightly reduced.
- 6
Stir in the crushed tomatoes, chicken broth, and bay leaf. Bring to a simmer.
- 7
Return the seared chicken pieces to the pot. Ensure they are mostly submerged in the liquid. Cover, reduce heat to low, and simmer gently for at least 1.5 to 2 hours, or until the chicken is very tender and the sauce has thickened.
- 8
Remove the bay leaf. Taste and adjust seasoning with salt and pepper.
- 9
Meanwhile, cook the fuži pasta according to package directions (or until al dente if homemade). Drain well.
- 10
Serve the fuži pasta topped generously with the chicken žgvaceta. Garnish with fresh chopped parsley.
