Chicken Perkelt

Description

Chicken Perkelt from Croatia

Recipe

Stock:
1. In a large pot, put diced vegetables, parsley, chicken bones, and a previously charred onion.
2. Cover the mix with 1l of water and simmer on low heat until the veggies become soft and tender.


Perkelt:
1. Generously season the thighs with salt and pepper on each side.
2. Fry diced bacon in the pot where you plan to cook the perkelt. When the bacon crisps up, remove and drain on paper towel.
3. Top remaining fat with sunflower oil, shortly fry the thighs on each side until they attain a thin crust. Take the meat out of the pan.
4. Add onions and carrots to the same pan and sauté until soft and translucent. Add water if necessary.
5. When the vegetables soften up, return the thighs, and generously season with paprika. Allow them to caramelize on high heat.
6. Add bay leaf, salt, and pepper and cover it with prepared stock.
7. Towards the end of cooking, add 3 dcl of white wine.
8. When the thighs have finished cooking, remove them from the pot, and purée the remaining vegetables.
9. Simmer the sauce until it attains desired consistency.
10. Return the meat and let everything sit for half an hour before serving.
11. Cook pasta according to instruction. Drain, and place on a serving dish.
12. Serving: Top cooked pasta with cottage cheese and sprinkle with fried bits of bacon. Place the meat on the side, and pir the sauce over the pasta. Serve warm.