Žgvacet is a traditional Istrian (peninsula in the north western part of Croatia) goulash-like slow cooked dish. Traditionally it was mostly made from hen (old chicken) meet even though other meat options are just as tasty. Typical for Žgvacet is that you need to brown the meat first, than you add the onions and afterwards use a lot of wine to cook it in. Since this is an old traditional dish there are as many original recipes as there are grandmothers in Istria since every one of them adds that little extra something that makes her Žgvacet the best.

Time needed: about 3,5 hours
Preparation: about 30 minutes
​Cooking: about 3 hours