Chicken Ostropel

Name: Chicken Ostropel - Pamela E.
Ingredients: 1 chicken: thighs; breast; wings spices; salt; pepper to taste 2 tablespoons broth 2; 3 tablespoons tomato juice 2 tablespoons flour 3; 4 cloves garlic 1 sprig thyme

Meat - Chicken Ostropel by Pamela E. - Recipia

I have prepared chicken ostropel many times, especially when I have a smaller free-range chicken with dense meat and good flavor. Home-raised chicken is never as fatty as store-bought, but I like knowing what I eat. I use everything I can from it – thighs, wings, breast – and I cook simply, without many steps, just with what I have on hand. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 35-45 minutes Servings: 4 Difficulty: easy Recipe type: main dish, traditional Romanian Ingredients 1 small free-range chicken – use thighs (cut in half), wings, and breast (cut into four pieces) Salt and pepper, to taste 2 tablespoons tomato paste 2-3 tablespoons tomato juice 2 tablespoons flour 3-4 cloves of garlic 1 sprig of thyme Oil for frying (1-2 tablespoons) 100 ml water for the flour sauce Additional water for boiling, enough to cover the meat Preparation method 1. Portion the chicken: cut the thighs in half, wings, and breast into suitable pieces. The rest is not used for this recipe. 2. Place a heavy-bottomed pan or pot on the heat, add 1-2 tablespoons of oil, and lightly brown the pieces of meat on both sides. Don’t rush; let them get a bit of color, but they shouldn’t be crispy. 3. As the meat starts to stick to the bottom, add a little water to prevent burning and help tenderize. 4. Sprinkle salt and pepper to taste, put a lid on, and let the meat simmer on low heat. Check occasionally to ensure it doesn’t run out of liquid. 5. When the meat is well cooked, pour the tomato paste and tomato juice into the pot. Add enough water to cover the meat. Let it simmer for another 10 minutes on low heat, with the lid half on. 6. In a small bowl, mix the flour with 100 ml of water until smooth, then pour the mixture over the chicken and stir gently. Leave on the heat until the sauce starts to boil and thickens slightly. 7. When the ostropel is ready, add the crushed garlic and thyme sprig. Turn off the heat immediately to preserve the fresh garlic aroma. Why I make this recipe often Chicken ostropel is the kind of recipe you can prepare anytime you have fresh poultry. It doesn’t require many ingredients, is quick, and is not demanding. It suits any family lunch or when you need something hearty. Tips and variations Tips Don’t let the pan dry out completely when browning the meat. Add a little water whenever you feel it’s starting to stick. If the chicken is free-range, let it simmer longer at the beginning to be tender. The flour sauce should be poured and mixed slowly to avoid lumps. Substitutions You can use only thighs or only breast if you don’t have the whole chicken available. Tomato juice can be replaced with canned crushed tomatoes. Variations You can add a bay leaf if you like the aroma, but it’s not essential for the basic recipe. For a thicker sauce, use more flour, but don’t overdo it, or it will become too floury. Serving ideas Ostropel goes well with polenta or mashed potatoes, depending on your preference. It can also be served with fresh bread. Frequently asked questions What do I do if the chicken is tough? If you use free-range chicken, you might need to let it simmer longer on low heat until the meat softens. Don’t rush this step. Can I make ostropel without tomato paste? You can use only tomato juice or crushed tomatoes. Tomato paste gives a slightly different color and taste but is not mandatory. Can I omit the flour? The sauce will not be as thick. If you want to avoid flour, let the sauce reduce more, but it won’t have the same consistency. Can I use store-bought chicken? Yes, the cooking time will be slightly shorter because store-bought chicken is more tender. Nutritional values Estimate for a medium serving (out of 4 servings): approximately 320 kcal, 25 g protein, 18 g fat, 12 g carbohydrates. Values may vary depending on how much skin the meat has, how much oil you use, and how much sauce remains at the end. Storage and reheating Ostropel can be stored in the refrigerator for 2-3 days in a covered container. It can be reheated on low heat or in the microwave. The thicker sauce can be thinned with a little water when reheating. If too little sauce remains, it won’t taste as good, so don’t let it reduce completely during the first preparation.

Chicken Ostropel

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