Žgvacet, in Dalmatia known as tingulet, tingulica
1 kg older free range chicken, choose wings, neck, back and legs
coarsely chopped red onions where volume of the onions should be the same as volume of the meat chunks
2 large, coarsely chopped carrots
2 tablespoons of canned tomato concentrate
1 cup dry white wine
1/2 cup extravirgin olive oil
In a large casserole fry the meat chunks on medium heat on the olive oil until they get nicely golden brown from all sides. Remove the meat from the casserole and reserve it aside.
Add onions and carrots to now deliciously flavored fat and add some salt to speed up the cooking of onions. Then fry everything on low heat for 10 minutes until the onions are tender and just start to caramelize.
Put back the chicken, add white wine and tomato concentrate. Adjust with salt and add few black peppercorns.
Add warm water, or even better chicken stock, until the meat gets almost covered. Cook for at least two hours on low heat and cover the casserole but not completely, some steam should be able to exit. Stir from time to time to avoid it sticks to the bottom of casserole. Žgvacet is traditionally served either with njoki or fuži.