Kotlovina

• 10 (1/2-inch) boneless pork loin chops or 10 boneless, skinless chicken breast halves
• 1 medium finely chopped onion
• 2 peeled and grated carrots
• 1 celery rib cut into 1/4-inch slices
• 3-4 cloves finely chopped garlic
• 2 red and 2 green thinly sliced peppers
• 4 parboiled potatoes, peeled and cubed
• 1 can undrained diced tomatoes
• 3 cups dry white wine
• Salt and pepper
• Oil for cooking

Preparation

In a kotlovina dish add oil and allow to get hot. Brown meat, turning once. Push meat to edges of pan where it is cooler. 

While meat continues to cook on the edge, add onions, carrots, celery and garlic to center of the pan where it is hottest. When the onions are translucent, but not fully cooked, place the meat on the vegetables, add 1 cup wine and cook for about 15 minutes, adding a little water as necessary. 

While that is cooking, put the red and green peppers on the rim or around the edge of the pan and allow to soften slightly. Then, push the meat mixture to the rim or edges of the pan and move the peppers to the center with the rest of the vegetables. 

Now add the parboiled potatoes to the center of pan along with the peppers. Add another cup of wine and about 1 cup water to the center. Stir carefully and let cook for about 10 minutes, until the potatoes are softened. Add diced tomatoes, salt and pepper to taste. and bring the meat back down into the center of the pan. Allow to cook together for another 10 minutes. 

Just before taking meat out of pan, add last cup of wine and allow to heat for about 3 minutes. To serve, place all cooked vegetables from the pan on a large serving dish and place the meat on top.