Chlorelle Panonica
In collaboration with celebrated Croatian chef Matija Bogdan, we present Chlorelle Panonica — a soulful dish that blends the rustic warmth of northern Croatia with the innovation of Marodi’s Chlorelle, chlorella-infused tagliatelle from our Superfoodie line. This recipe reimagines traditional flavours through a modern lens, rooted in the rich culinary heritage of the Pannonian plain.
Inspired by temfanje, a hearty regional chicken stew from Međimurje, the dish begins with golden-seared chicken legs and thighs, gently stewed in a base of caramelised onions, garlic, smoked paprika, white wine, and bay leaf. A silky emulsion of sour cream and flour brings depth and body to the ragù, simmered until creamy and smooth.
Why Chlorelle? As Chef Bogdan explains: “Chlorelle pasta is rich in umami — it balances the acidity of the sour cream sauce and deepens the roasted chicken flavour. Its bold texture connects beautifully with the traditional richness of Međimurje cuisine.”
Cooked al dente and stirred into the sauce, Chlorelle adds vitality, earthiness, and visual character. Chlorelle Panonica is a bridge between old and new — comforting, honest, and full of character.
Serving:
3
Preparation time:
90 min
Calories per person:
Ingredients
Chlorelle: 250 g
Chicken drumsticks: 2 pcs
Chicken thighs: 2 pcs
Onion, finely diced: 2 pcs
Garlic, finely chopped: 4 cloves
White wine: 100 g
Brown chicken stock: 800 g
Sour cream: 200 g
Flour (type 550): 30 g
Smoked paprika: 2 teaspoons
Bay leaf, pepper, salt: as needed
Pork lard: as needed
Preparation instructions:
- Season the chicken and sear it well on all sides in pork lard until golden brown
- Once seared, remove the chicken and sauté the onion in the same pan with the pork lard until it browns
- When the onion is browned, add garlic, bay leaf, and smoked paprika; sauté for another two minutes
- Deglaze with white wine and let two-thirds of the liquid evaporate
- Return the chicken to the pan, add the stock, cover, and simmer — add more stock if needed
- Cook until the chicken is tender — about one hour
- Once the chicken is done, remove it to finish the sauce
- In a separate bowl, whisk together sour cream and flour, then add hot cooking liquid from the pan — the liquid must be hot
- Once combined, return everything to the pan along with the chicken and cook over low heat for a few minutes
- Cook the Chlorelle in boiling salted water for 7 minutes and mix with the sauce
Nutritional value:
Carbohydrates: 70 g
Proteins: 44.6 g
Fats: 35 g
Origin of the recipe:
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