Chicken ostropel with warm polenta

Name: Chicken ostropel with warm polenta - Miruna C.
Ingredients: 4 thighs; 1 head of garlic; 5 tablespoons vegetable stew; a few tablespoons olive or sunflower oil; 1 tablespoon flour; 100 ml wine; salt; pepper; sweet paprika; parsley for polenta: cornmeal; water; salt; butter; cheese

Meat - Chicken ostropel with warm polenta by Miruna C. - Recipia

Chicken ostropel with warm polenta – A traditional recipe, full of flavor When it comes to comfort food, chicken ostropel holds a special place in the hearts of many of us. This classic recipe, with rich flavors and a delicious sauce, is perfect for a family meal or a dinner with friends. I will share not only the steps to prepare this dish but also some useful tricks and tips that will help you achieve a perfect result. Preparation time: 20 minutes Cooking time: 40 minutes Total time: 1 hour Number of servings: 4 Ingredients needed: For the ostropel: - 4 chicken thighs (preferably upper, for a richer taste) - 1 head of garlic (about 10-12 cloves) - 5 tablespoons of vegetable stew (you can use a mix of carrots, peppers, and onions) - 3-4 tablespoons of olive oil or sunflower oil - 1 tablespoon of flour - 100 ml of white wine (for a finer taste, choose a dry wine) - Salt and pepper, to taste - 1 teaspoon of sweet paprika - 1 bunch of fresh parsley, finely chopped (for an extra freshness) For the polenta: - 250 g of cornmeal - 1 liter of water - 1 teaspoon of salt - 50 g of butter - 100 g of grated cheese (optional, but highly recommended) Step by step for an unforgettable chicken ostropel: 1. Preparing the meat: Start by washing the chicken thighs well. Cut each thigh in half for even cooking. Score the skin in a few places to allow the spices to penetrate better. Sprinkle salt, pepper, and sweet paprika on both sides of the thighs to give them a delicious flavor. 2. Frying the meat: In a large skillet, heat the olive oil or sunflower oil over medium heat. Add the chicken thighs and fry them for about 5-7 minutes on each side until they are golden and crispy. It is important not to overcrowd the pan to allow the meat to brown properly. 3. Adding the wine: After the thighs are browned, add the white wine to the pan. Let it boil for a few minutes until the alcohol evaporates. This will add a complex flavor and tenderize the meat. 4. Preparing the sauce: Remove the thighs to a platter and keep them warm. In the same pan, add the crushed garlic and vegetable stew. Sauté over low heat for 5 minutes, stirring occasionally, until they become slightly golden. 5. Thickening the sauce: Dissolve the flour in a cup of water and add the mixture to the pan. Mix well to avoid lumps. Let the sauce boil for a few minutes until it thickens. Taste and add salt and pepper to your liking. 6. Returning the meat: Place the chicken thighs in the thickened sauce and let them simmer together for about 5 minutes to absorb the flavor of the sauce. Finally, add the chopped parsley for an extra freshness. Preparing the polenta: 7. Boiling the water: In a pot, bring 1 liter of salted water to a boil. When the water is boiling, add the cornmeal in a rain, stirring continuously with a whisk or wooden spoon. This step is essential to avoid lumps. 8. Cooking the polenta: Let the polenta simmer over low heat for 10 minutes, stirring occasionally. When well cooked, add the butter and grated cheese. Stir until completely melted. 9. Serving: Turn the polenta onto a platter and cut it into slices. Serve the chicken ostropel hot, alongside the polenta and a fresh seasonal salad to complete the meal. Serving suggestions and variations: For a personal touch, you can add some green or black olives to the ostropel sauce. Also, if you prefer a spicier sauce, you can add some chopped hot pepper. Frequently asked questions: - Can I use another type of meat? Of course! Ostropel can also be prepared with pork or turkey. - How can I store the food? Ostropel keeps well in the fridge for 2-3 days and can be reheated without problems. Nutritional benefits: Chicken ostropel is a good source of protein, and the added vegetables contribute to the intake of vitamins and minerals. Polenta, on the other hand, is an excellent source of complex carbohydrates, providing long-term energy. Enjoy this chicken ostropel with warm polenta, a simple yet flavorful recipe that will remind you of family meals filled with stories and laughter. Bon appétit!

Chicken ostropel with warm polenta

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