Kokoš na pašticadu/Dalmatian Chicken Pasticada

Please, scroll down for recipe in English

Dalmatian Chicken Pasticada

Pašticada je tradicionalno dalmatinsko jelo u originalu spremljeno od goveđeg mesa (frikandoa), pa kada govorimo o pašticadi, mislimo uvijek na goveđe meso. Pašticada se tradicionalno jede na proslavama (krštenja, krizme, vjenčanja, rođendani, blagdani) ili kada vam svekrva dolazi u posjet (naravno, ona će reći da je njena bolja) :)

Međutim, kako u Dalmaciji pašticadu volimo spremati češće puta, pretežito u jesenskim ili zimskim mjesecima, tako je postalo uobičajeno da se u proljeće ili u ranu jesen sprema i s mesom od (domaće) koke, a u ljetnjim mjesecima i od odrezaka tune. 

Pašticada zahtjeva barem 24 sata mariniranja!

Načini na koje se Pašticada sprema predmet su svakodnevnih rasprava, a što je dovelo do toga da svaka kuća u Dalamciji ima svoj recept. Mnogi od nas u pašticadu stavljaju suhe smokve, neki stavljaju suhe šljive, neki svježe jabuke. Onda je tu opet pitanje da li u pašticadu staviti umak od rajčica ili ne. Onda je tu i pitanje da li koristiti svinjsku mast ili maslinovo ulje ili sojino ulje... I tako možemo raspravljati u nedogled...

Na kraju, svaki recept za pašticadu je dobar recept.

Ako sami režete koku, ostatke možete iskoristiti za juhu. Ovo jelo možete spremiti i od pilećih zabataka.

Kokoš na pašticadu

(za 4 osobe)

      Potrebni sastojci:

       Za marinadu:

·         1 kg kokoši, očišćena od iznutrica i kože, narezana (kao za pečenje na grillu)

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·         200 ml vinskog octa, domaćeg

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·         200 ml obične, hladne vode

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·         sol

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·         1 žlica papra u zrnu

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      Za kuhanje:

·         2 mrkve, narezana na kriške

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·         1 korijen celera, narezan na kocke

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·         1 korijen peršina, narezan na kocke

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·         1 glavica luka, narezana na kocke

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·         4-5 režnjeva češnjaka, narezan na tanke kriške

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·         4 komada sušenih smokava

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·         100 ml maslinovog ulja, domaćeg

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·         2 klinčića

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·         ¼ žličice muškatnog orašćića, u prahu

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·         200 ml crnog vina

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·         200 ml Prošeka

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·         80 ml umaka od rajčica

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·         300 ml ili više (po potrebi) vruće vode ili kokošje juhe

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·         sol i papar

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·         500-600 g njoka od krumpira, za serviranje

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      Priprema:

·         Priprema marinade: svaki komad kokoši natrljajte sa solju pa ju stavite u veliku (široku) keramičku zdjelu. Dodajte papar u zrnu pa prelijte s mješavinom octa i vode. Poklopite pa ostavite u hladnjaku da odstoji 24 sata do 36 sati prije kuhanja.  Najbolje da kokoš počnete marinirati u petak kako biste mogli u nedjelju uživati u Pašticadi. Dok se kokoš marinira, okrenite ju par puta u marinadi tako da se fino marinira sa svih strana.

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·         Na dan pripreme, izvadite meso iz marinade.  Pripremite sve povrće.

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·         U veću, dublju teču ulijte maslinovo ulje pa na zagrijanom ulju popržite luk dok ne uhvati blijedo žutu boju, a potom dodajte ostalo povrće, te na kraju češnjak. Povrće stalno miješajte kako ne bi zagorjelo, a pržite ga dok ne omekša. Kada je povrće omekšalo, dodajte meso pa ga lagano popržite sa svih strana dok ne uhvati boju.

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·         Kada je meso uhvatilo zlatnu boju, dodajte vino, prošek i toplu vodu ili kokošju juhu. Meso mora biti pokriveno, u tekućini.

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·         Kuhajte 30 minuta, a potom dodajte umak od rajčica, suhe smokve, klinčiće i orašćić.

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·         Pustite da se kokoš kuha još 30-ak minuta ili dok meso ne bude kuhano. Pašticada se kuha polupoklopljena kako tekućina ne bi izvrila, ali ako vam bude malo tekućine, slobodno dodajte još tople vode.

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·         Kada je meso kuhano, izvadite ga iz umaka, a umak propasirajte ili usitnite blenderom, ali nemojte ga pretvoriti u kašu. Potom meso vratite natrag u lonac, provjerite da li treba dodati soli i papra, a potom kuhajte još 5 minuta.

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·         Poslužite uz njoke od krumpira.

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English version

Pašticada (Pasticada) is very old and traditional Dalmatian dish originaly  made with beef, but we also use chicken meat and tuna. Sweet dessert wine (traditional Prošek, made from grapes) gives it just the right seasoning. It requires at least 24 hours marinating!

Pašticada is usually served for feasts like birthdays and holydays, not to mention mother in law visits (of course, she will say hers is better) :)

In Dalmatia every house has it's own recipe for famous Pašticada, so there are many disputes about what is the proper way to prepare it – many of us use dried figs, some use dried plums or fresh apples, and there is also lots of disputes to use or not to use tomato paste or sauce.

In the end, every recipe is good recipe, and Pašticada is something you need to try.

Dalmatian Chicken Pasticada

(serves 4)

      You need:

       For the marinade:

·         2 pounds (1 kg) whole chicken (cleaned from skin and cuted into pieces)

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·         200 ml red wine vinegar, homemade

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·         200 ml cold water

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·         salt

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·         1 tbsp peppercorns

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      For the cooking:

·         2 carrots, sliced

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·         1 celery root, cutted into cubes

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·         1 parsley root, cutted into cubes

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·         1 onion, cutted into cubes

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·         4-5 cloves of garlic, sliced

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·         4 dried figs (instead, you can use dried plums)

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·         100 ml olive oil, homemade

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·         2 cloves

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·         ¼ tsp nutmeg, minced

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·         200 ml red wine

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·         200 ml sweet dessert wine Prošek

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·         80 ml tomato paste or tomato sauce

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·         300 ml or more warm water

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·         more salt and pepper to taste, optional

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·         600 g potato gnocchi, for serve

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      Steps:

·         To marinate the chicken: rub the chicken meat with salt and place it in a large ceramics bowl. Pour with vinegar and cold water, add peppercorns, cover and leave in the fridge for 24 hours to 36 hours. Start on Friday if you want to have it for Sunday lunch. While marinating, turn it over occasionally.

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·         On the day of preparation, remove meat from marinade. Prepare all vegetables.

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·         Pour olive oil in a large, deep frying pan. On the heated oil fry onion until golden in color, then add celery, parsley and carrot and in the end garlic. When vegetables become soft, add meat and fry on each side just to get nice golden color.

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·         Add red wine, Prošek and warm water or chicken broth.

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·         Let cook on medium- low heat for about 30 minutes, then add tomato paste, dried figs, cloves and nutmeg.

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·         Let cook for 30 minutes more or until the meat is tender. Pan should be cover, but not completely. During cooking, if too much liquid evaporates, add some more warm water or chicken broth.

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·         Remove the meat out of the pan. Blend vegetables just a little, then return the meat to the pan and boil again. Cook 5 minutes more. Taste and add more salt and pepper if needed.

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·         Serve with potato gnocchi.

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P.S. For the measurements check out the kitchen chart!

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