Piletina s Mincima (Classic Croatian Chicken with Mlinci)
Tradicionalno jelo · Croatian
A traditional Croatian dish featuring tender roasted chicken served with homemade, broth-soaked mlinci (a type of dried pasta or flatbread). The chicken is typically seasoned and roasted until golden, while the mlinci absorb the rich chicken juices.
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Sastojci
- Whole chicken1.5 kg
- Mlinci (dried pasta)300 g
- Onion1 large
- Garlic3 cloves
- Carrot1 medium
- Celery stalk1
- Chicken broth1 liter
- Butter50 g
- White wine100 ml
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Koraci
- 1
Preheat oven to 190°C (375°F).
- 2
Rinse and pat dry the whole chicken. Season generously inside and out with salt and black pepper.
- 3
Stuff the chicken cavity with a quartered onion, a few garlic cloves, and a carrot half.
- 4
Place the chicken in a roasting pan. Add chopped onion, garlic, carrot, and celery around the chicken.
- 5
Roast the chicken for about 1 hour and 30 minutes, or until the juices run clear when pierced. Baste occasionally with pan juices.
- 6
Remove chicken from the oven. Let it rest for 15 minutes before carving.
- 7
While the chicken rests, prepare the mlinci. Break the dried mlinci into smaller pieces if needed.
- 8
In a saucepan, heat the chicken broth and white wine. Bring to a simmer.
- 9
Add the mlinci to the simmering broth. Cook for about 5-10 minutes, stirring occasionally, until softened but still slightly firm. Stir in butter.
- 10
Season the mlinci with salt and pepper to taste.
- 11
Serve the carved chicken with the prepared mlinci. Garnish with fresh parsley.
