Mlinci with Chicken
Lidija Šulevski
EatWith, Zagreb, Croatia

Dough:
1/2 kilo white flour, very fine if possible
2 eggs
2 teaspoons oil
1/8 cup of water
1/2 teaspoon of salt

Chicken marinade:
Onions, garlic, fresh herbs, salt, pepper
Olive oil
White wine (optional)

Let chicken marinade a couple of hours, overnight if possible. Remove marinade, cover chicken, and bake in oven at 200 degrees celsius for about one hour until nicely browned. Baste two or three times.

Mix dough in mixer and then knead by hand. When it's smooth, it's finished. Place in bowl, cover with cloth, let it sit for half an hour. 

Roll out dough with rolling pin until it is so thin it's semi-transparent. Cut into pieces. Remove chicken from oven and remove oven racks. Place parchment on bottom of oven. Place pieces of dough in oven and bake about 3 minutes per side, until bubbled and lightly browned in spots. When they are crisp, remove, and place on a kitchen towel while you bake additional batches. Mlinci can be stored in paper bags overnight or used immediately.

Remove chicken from pan and reserve drippings.

Bring a large pot of water to a boil. Break up mlinci into chunks and drop in boiling water for about 3 to 4 minutes. Drain, and add mlinci to chicken drippings; stir to coat evenly. Place back in oven for a few minutes of additional browning.

Cut up chicken and arrange pieces on top of mlinci. You can return the chicken and mlinci to the oven for a few more minutes for browning. Serve.

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