|Chicken||500 g (2 whole legs)|
|Pork||500 g (shoulder, boneless)|
|Onions||200 g (2 onions)|
|Carrots||200 g (2 carrots)|
|Oil||45 ml (3 tbsp)|
|Dry white wine||200 ml|
|Salt||10 g (1 tsp)|
|Bay leaf||1 g (1-2 leaves)|
|Carraway seeds||4 g (1 tsp)|
|Black pepper corns||1 g (3-4 corns)|
|For the dough:|
|All-purpose flour||320 g (2 glasses)|
Palenytsia is an ancient dish made of stewed chicken and pork, and pieces of homemade bread. The bread soaks up the savory meat juice, and the delicious flavor beckons everyone to the table.
Mix the flour and the water in a bowl and knead on a work surface adding as much flour as needed. Roll the dough out up to 1,5-2 cm thick and place on a floured baking sheet.
Cut incisions on the dough making dices 2×2 cm. Heat the oven to 200C and bake the bread for about 40 minutes.
Cut the pork into large chunks. Divide the chicken legs into drumsticks and thighs. Peel the vegetables and cut into pieces of similar size to the meat.
Heat the oil in a large pan, place the pork and chicken pieces and stir-fry in a high heat. Then add the vegetables, reduce the heat and simmer covered about 40 minutes (if the heat is too large and the appeared liquid boils away just add 1-2 tbsp of water).
Remove the meat and set aside, pick out the chicken bones. Pour the wine over the vegetables, bring to a boil then arrange the pieces of bread, pork and chicken in the pan. Season with the salt, bay leaves, carraway seeds and black pepper corns, cover, turn down and simmer for about an hour more. If the bread absorbs all the liquid add some more hot water.
The bread dices soaked with meat juice become so tasty that everybody sitting at the table hunt the bread more than pork or chicken pieces.