Chicken Stew (Pileci Zgvacet)

Brought to you by: Katarina V.
(serves 4-6)
Conversion Table U.S. to Metric and Metric to U.S.

  • 1 chicken (about 1.2kg)
  • 30 g flour
  • 5 tablespoons oil
  • 60g prosciutto or smoked bacon
  • 150g onion
  • 6 small fresh tomatoes (or 2 tablespoons tomato puree)
  • 3 cloves garlic
  • 50 ml Prosecco (Sherry)
  • 2 tablespoons capers
  • 500 g peas
  • 500g new potatoes
  • Salt, paper
  • Parsley


Wash the chicken and cut into pieces. Sprinkle the chicken with salt and flour, fry in hot oil until it is brown all sides. Remove the chicken from the pan. For a short time fry the cubed prosciutto with the chopped onion. Add the peeled and diced tomatoes, chopped garlic, and then add the chicken pieces. Pour in the Prosecco watery with a little water. Add the capers and green peas and continue cooking until the meat is soft. Add a little water, if necessary. When the meat is almost cooked, add the cubed potatoes, and pepper. Then finally, add the chopped parsley leaves.