1 home-grown chicken
1.5 dcl of malvasia
2 onions
1 carrot
0,5 l vegetable stock
0.3 dcl olive oil
0,5 l tomato sauce
salt
pepper
sprig of rosemary
5 laurel leaves
PROCEDURE: Clean the chicken, wash it in water and cut it into pieces. Fry the meat pieces in olive oil on all sides until browned. Once the meat is browned, add finely chopped onion, season with salt and fry a bit longer for the onion to cook. Add the pepper and peeled tomatoes. When the liquid is boiling, sprinkle with a bit of flour, stir a little and pour water to cover the meat. Stir in the spices: a sprig of rosemary, basil, parsley, freshly ground pepper, pour in the wine and some water, and cook over low heat until the meat is tender. Usually, we serve homemade pasta - fuži or polenta as side dish to žgvacet.
INTERESTING FACT: During the past, Istrian diet was scarce with meat therefore chicken meat was not eaten daily, but only on special occasions such as when a pregnant or sick woman was in the house and on some festive occasions like Christmas or Easter. This eating habit changed with time and after the mid-twentieth century, chicken soup became a Sunday meal.
The peculiarity of "žgvacet" is in the preparation order: chicken meat is first to be fried in the pan and only then onion and other ingredients are added
