A rich Croatian-style pasta sauce made with chicken wings, portobello mushrooms, carrots, and herbs, creating a hearty and flavourful meat sauce.
Recipe Intro
Origins
In Croatia, slow-cooked meat sauces are a traditional part of everyday cooking, especially in the form of gulaš (goulash), a stew influenced by Central European culinary traditions. Traditional versions were made with beef, veal, or game, giving the dish a rich and hearty character. Over time, a budget-friendly version developed using chicken wings, one of the least expensive cuts, while still delivering the deep, slow-cooked flavour typical of classic goulash.
This recipe
This is a basic chicken wings goulash, with portobello mushrooms added for extra richness. The wings are cooked until tender, the meat is stripped from the bones, and folded back into the sauce. Chicken wing meat is naturally sweet and full of flavour, making it ideal for preparing a rich sauce, while still being one of the most affordable cuts.
Although made with simple ingredients, it has the rich taste and texture you would expect from a more expensive, restaurant-style dish.
Chicken wings pasta sauce ingredients
- chicken wings – Buy whole wings, not just chicken wing drumettes
- onion, garlic – Use fresh for the best flavour
- vegetables – Carrots, portobello mushrooms, canned chopped tomatoes
- chicken stock – Use stock made from a chicken cube or chicken powder mixed with water.
- herbs and spices – Parsley, thyme and sweet paprika
- other – Tomato paste (concentrate), balsamic vinegar, sugar, plain white flour, sunflower oil
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How to make gourmet chicken wings pasta sauce
- Heat the sunflower oil in a pot over medium heat. Add the chopped onion, chicken wings, and sliced mushrooms. Sauté for about 7 minutes, until the onion turns golden and the wings begin to brown. Add the garlic in the last minute and cook for 1 minute, just until fragrant. Pour in the chicken stock, bring to a simmer, and cook uncovered for about 15 minutes.
- Remove the wings from the pot and let them cool slightly. Once easy to handle, strip the meat from the bones and return it to the pot. You can also chop the skin and add it for extra flavour.
- Add the thinly sliced carrots, chopped tomatoes, tomato paste, vinegar, sugar, herbs, and spices. Simmer for about 20 minutes, until the liquid has reduced by half and the carrots are fully cooked and tender.
- In a small cup, mix the flour with about 150 ml of water until smooth. Pour the mixture into the sauce, stir well, and cook for another 2 minutes, until the sauce thickens.
How to serve
Cook pasta of your choice, this sauce is best with spaghetti. Before serving, mix in one ladle of sauce with the drained pasta to help it absorb the flavour, then plate and spoon more sauce over the top.
Variations
You can make the same sauce using chicken thighs or drumsticks instead of wings, just increase the cooking time to make sure the meat is cooked and tender.
If using boneless chicken thigh fillets, you don’t need to shred the meat. Simply cook them in the sauce and serve whole, paired with rice, potatoes, or vegetable side dishes instead of pasta.
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Full Recipe
Chicken Wings Pasta Sauce (Croatian Goulash Style)
Ingredients
- 6 chicken wings
- 1 onion
- 3 garlic cloves
- 2 carrots - medium size
- 1/2 cup portobello mushrooms
- 200-250 ml chopped tomatoes - 1 x 400ml can
- 1 l chicken stock - prepared with a stock cube or powder
- 1 tsp tomato paste
- 2 tsp balsamic vinegar
- 2 tsp sugar
- 3 tbsp chopped fresh parsley leaves
- 2 tsp thyme
- 2 tsp sweet paprika
- a few tbsp sunflower oil
- 1 tbsp plain white flour
- salt, pepper - to taste
Instructions
- Heat sunflower oil in a pot over medium heat. Add chopped onion, chicken wings, and sliced mushrooms. Sauté for about 7 minutes, until the onion turns golden and the wings start to brown. At the end, add the garlic and fry for 1 minute.
- Pour in the chicken stock. Simmer uncovered for about 15 minutes.
- Remove the wings, let them cool slightly, then strip the meat from the bones and return it to the pot.
- Add sliced carrots, chopped tomatoes, tomato paste, vinegar, sugar, herbs, and spices. Simmer for 20 minutes, until the liquid has reduced by half and the carrots are tender.
- In a small cup, mix the flour with 150 ml of water until smooth. Stir it into the sauce and cook for 2 more minutes, until thickened.