Romanian Chicken Stew - Ostropel

Elena Butuc

This recipe was automatically translated from Romanian. View original here

A delicious dish, although I cook a lot of chicken, here's a variant I haven't tried yet. Simple ingredients but the flavors are extraordinary, and of course as a rule I combined the ostropel with polenta, a combination even stronger, I recommend you try.

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Ingredients

Metric US

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Chicken legs

1 kg

I used boneless legs and skin

●

White onion

2 pieces

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Red peppers

1 piece

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Tomato paste

2 tbsp

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White dry wine

100 ml

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Laurel leaves

1 piece

●

Garlic cloves

5 pieces

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Dry savory

0.5 tsp

optional

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Salt and pepper

1 tbsp

to taste

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Sunflower oil

3 tbsp

Step by step

Step 1

Wash the thighs and drain the water well, then brown them in a pan with a little oil.

Step 2

Add the wine and leave on the fire until it evaporates completely.

Step 3

Dip the thighs in a saucepan or toss.

Step 4

In the pan where you hardened the legs, add the onion and the finely diced peppers, let them cook well.

Step 5

Then add the thyme, bay leaf.

Step 6

And tomato paste, mix well and let it cook together for 5 minutes.

Step 7

Pour 1 glass of water into this mixture and bring to a boil, it should be like a moderately thick sauce.

Step 8

Pour the sauce over the meat in the pan and put it on the fire.

When it starts to boil, turn the heat to low and leave for about an hour.

Romanian Chicken Stew - Ostropel - Step 8

Step 9

An hour is needed not so much to boil the meat (mine is commercially available and it is ready very quickly), but to catch the flavor and consistency of the sauce. To exchange the flavors of meat and sauce.

Season with salt and pepper, before turning off the heat, add the crushed garlic - turn off the heat immediately, so as not to destroy the garlic flavor.