Tingulet

Traditional Dalmatian meal -- the recipe has passed down generations via my mother's side of the family. This is how my none (nonna) made it. Rumour has it that it was originally made with pigeons - hence prošek (a really sweet and aromatic wine -- NOT the Italian prosecco). I wouldn't make it with a pigeon though, even if I had a lot of prošek that I am cooking with (instead of drinking).

Takes 45 mins.Makes 4 servings.

Ingredients
4 chicken leg 1 per person
2 onions medium size
4 cloves garlic smaller to medium
2 dcl prošek (proshek) probably can substitute for port or some other very sweet (white)wine
salt pinch of
nutmeg grate to taste
pepper to taste
5 cloves
1 Tbsp tomato paste
Instructions

We usually eat /make one chicken leg (drum-stick + thigh) per person. The skin needs to be peeled off (something like taking off a sock) -- I usually do this part by using a paper napkin, otherwise I cannot get a good grip. Then separate the drumstick from the thigh at the joint, and cut into the meet parallel to the bone, on both sides of the bone. The idea is that the meet still stays on the bone, but this ensures that it cooks through. Put aside. Finely dice the onions, salt and fry on a bit of olive oil until it turns golden/glassy. Add finely chopped garlic and chicken drum-sticks /thighs that you have prepared earlier. Briefly fry covered, and turn the meet so that it turns white on all sides. Then add the spices, prošek (pronounced: pro-shek), and a bit of tomato paste (konšerva). Reduce the heat and let it simmer (covered) for about half an hour. Check that it doesn't go completely dry - add water if necessary. This is optional, but for a thicker sauce you can remove the meat out and mash the sauce, and/or add some bread crumbs. If there is not enough sauce, use the water you have cooked gnocchi (njoki) in, because it will not water down the sauce too much. Traditionally served with gnocchi.

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