Chicken Ostropel (Romanian Chicken Stew)

Name: Chicken Ostropel (Romanian Chicken Stew)
Yield: 3 servings
Cuisine: Romanian
Ingredients: 500 g chicken (drumsticks); 100 ml dry white wine; 1 large onion; 1 bell pepper; 500 g very ripe tomatoes (canned work too); 4 garlic cloves; 1 sprig thyme; 1 bay leaf; salt, pepper; 2 tablespoons oil

July 10, 2009

Chicken Meat Dishes Romanian

Recipe: Chicken Ostropel (Romanian Chicken Stew)

Yesterday I wasn't really in the mood for cooking, my mind was on a cold beer all evening, so I quickly made what I usually do when I'm in this state: chicken ostropel. I served it with polenta. And then I went out for a beer served in frozen mugs 😉

Ingredients

500 g chicken (drumsticks)
100 ml dry white wine
1 large onion
1 bell pepper
500 g very ripe tomatoes (canned work too)
4 garlic cloves
1 sprig thyme
1 bay leaf
salt, pepper
2 tablespoons oil
fresh parsley for serving

Servings: 3

How to prepare chicken ostropel (romanian chicken stew)

Heat the oil and fry the chicken, seasoned with salt and pepper, about 5 minutes on each side.
Deglaze with wine and let it simmer covered for another 10 minutes. Remove the chicken from the pan.
In the fat left from the chicken, add the finely chopped onion and bell pepper and sauté until soft, about 5 minutes.
Add the peeled and diced tomatoes (if canned, mash them with a fork or blend them), the finely chopped thyme, and bay leaf. Let it simmer until the sauce reduces well, about 10 minutes over medium heat.
Return the chicken to the pan, add a cup of water and the crushed garlic cloves. Cook for another 20 minutes until the meat is done. The sauce should reduce but not too much. Serve with polenta and sprinkle with parsley.