Žgvacet with Smoked Pork and Mushrooms
80% autentično · Croatian
A hearty and flavorful variation of Žgvacet, incorporating smoky notes from cured pork and earthy depth from mushrooms, offering a richer, more complex taste profile.
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Sastojci
- Chicken thighs700g
- Smoked pork belly or ham, diced150g
- Onions2 medium
- Mushrooms, sliced200g
- Garlic3 cloves
- Sweet paprika2.5 tbsp
- Canned diced tomatoes200g
- Chicken or vegetable broth200ml
- All-purpose flour1.5 tbsp
- Lard or vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh dillfor garnish
Koraci
- 1
Cut chicken thighs into bite-sized pieces. Season with salt and pepper.
- 2
Finely chop onions and mince garlic.
- 3
Heat lard or oil in a large pot over medium-high heat. Add diced smoked pork and cook until lightly browned and some fat is rendered. Remove pork and set aside.
- 4
Add chicken pieces to the pot and brown on all sides. Remove chicken and set aside.
- 5
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 6
Add sliced mushrooms and cook until they release their liquid and start to brown, about 5-8 minutes.
- 7
Add minced garlic and cook for 1 minute until fragrant.
- 8
Stir in sweet paprika. Cook for 30 seconds, stirring constantly.
- 9
Sprinkle flour over the mixture and stir well. Cook for 1-2 minutes.
- 10
Gradually whisk in the diced tomatoes and broth. Add the cooked smoked pork back to the pot.
- 11
Return the browned chicken to the pot. Bring to a simmer.
- 12
Reduce heat to low, cover, and simmer for 45-60 minutes, or until chicken is tender and the sauce has thickened. Stir occasionally.
- 13
Taste and adjust seasoning with salt and pepper.
- 14
Serve hot, garnished with fresh dill.
