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Piletina ispod peke
Piletina ispod peke (Chicken under the bell) is a quintessential Croatian dish where chicken and vegetables are slow-cooked to perfection under a dome-shaped lid (peka) in a wood-fired oven or embers. This method results in incredibly tender meat and flavorful, roasted vegetables infused with smoky aromas.
đ§ Ingredienser
- 1 kg Whole chicken(about 1.5 kg, cut into pieces)
- 1 kg Potatoes(peeled and cut into large chunks)
- 3 medium Carrots(peeled and cut into large pieces)
- 2 medium Onions(peeled and quartered)
- 2 medium Bell peppers(seeded and cut into large pieces)
- 4 cloves Garlic(peeled and left whole)
- 200 ml White wine(dry)
- 50 ml Olive oil
- 2 sprigs Rosemary
- 1 tbsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 1 tbsp Vegeta or other seasoning mix(optional)
đšâđł Instruktioner
- 1
Preheat your oven to 160°C (320°F). If using a traditional peka setup, prepare a fire and let it burn down to embers.
đĄ Proffstips: The key to peka is slow, even cooking with radiant heat from above and below. - 2
In a large bowl, toss the chicken pieces with olive oil, salt, pepper, and Vegeta (if using).
- 3
In a large, heavy-bottomed baking dish or a cast-iron pot suitable for the peka lid, arrange the potatoes, carrots, onions, bell peppers, and whole garlic cloves.
- 4
Place the seasoned chicken pieces on top of the vegetables. Tuck the rosemary sprigs among the chicken and vegetables.
- 5
Pour the white wine over the chicken and vegetables. Drizzle with a little more olive oil.
- 6
Cover the dish tightly with the peka lid (or a tight-fitting lid for a pot/Dutch oven). If using a traditional peka, carefully place the hot embers and coals on top of the lid.
đĄ Proffstips: Ensure the lid is sealed well to trap all the steam and juices. - 7
Cook for approximately 1 hour and 30 minutes, or until the chicken is cooked through and tender, and the vegetables are soft and slightly caramelized. Check periodically and add more embers if needed.
- 8
Carefully remove the peka lid (or pot lid). Let the dish rest for 10 minutes before serving. Serve hot, directly from the baking dish.
đĄ Proffstips
- âThe success of Peka relies on the quality of the fire and the even distribution of heat.
- âDon't overcrowd the peka dish; allow space for heat circulation.
- âIf you don't have a traditional peka setup, a Dutch oven in a conventional oven can achieve similar results.
- âThe vegetables absorb the juices from the chicken, making them incredibly flavorful.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Other meats like lamb, veal, or pork can be used instead of chicken.
- Seafood, such as octopus or fish, is also popular in coastal regions.
- Add other vegetables like zucchini or leeks.
- A splash of brandy or rakija can be added for extra flavor.