Chicken ostropel is one of those dishes we always turn to when we want something simple yet delicious. I usually use chicken thighs and wings, but any chicken meat works well. I've tried this recipe several times, and it quickly became my go-to for "when I don't know what to cook, ostropel." It can be made in a regular pot or pan, without any special ingredients.
Quick Info
Total Time: about 60 minutes
Preparation Time: 15-20 minutes
Cooking Time: 40-45 minutes
Servings: 3-4 people
Difficulty: easy
Recipe Type: main course, everyday meal
Ingredients
800 g chicken (thighs and wings, with or without skin)
1 medium onion
3-4 cloves of garlic
50 ml white wine
300 g fresh tomatoes, canned, or 2-3 tablespoons tomato paste
salt to taste
whole peppercorns (5-6 pieces)
1 teaspoon sweet paprika (optional, and hot if you prefer)
a few basil leaves (or a pinch of dried basil)
oil for frying (about 3-4 tablespoons)
200 ml water
Instructions
1. Wash the chicken and let it drain on a clean towel.
2. Heat the oil in a pot and add the chicken pieces, covering with a lid. Brown them on both sides over medium heat. Turn the meat when it gets color.
3. When the chicken is almost done, pour the wine over it and let it simmer for a few minutes. Remove the pieces of chicken to an absorbent towel.
4. In a separate pan, sauté the finely chopped onion in a little oil. Stir frequently and cook until the onion becomes slightly golden.
5. Add the paprika and tomatoes (or tomato paste). Let it simmer briefly, stirring.
6. Place the chicken in the tomato sauce, add 200 ml of water, salt to taste, whole peppercorns, and stir. Cover and simmer on low heat for 15-20 minutes, checking to ensure the liquid doesn't reduce too much.
7. Finely chop or crush the garlic as preferred. Add it to the pot and let it simmer for another 10-15 minutes on low heat.
8. Finally, sprinkle the basil and turn off the heat. Keep the ostropel covered until serving.
Why I make this recipe often
It's a hassle-free dish that always turns out well, and the ingredients are usually on hand. It has a balanced flavor, and the sauce pairs well with any side dish. It's easy to adapt based on what you have available.
Tips and Variations
Tips
If you have larger pieces of meat, slightly adjust the cooking time.
The onion should not be fried hard, just softened.
Fresh tomatoes make a lighter sauce, but tomato paste is more concentrated.
Substitutions
You can use chicken breast, but it will be a bit drier.
White wine can be replaced with clear broth or water if you don’t have any.
Fresh basil is more intense, but dried basil works too.
Variations
If you want a thicker sauce, leave the pot uncovered for the last 10 minutes.
For a spicier flavor, add hot paprika or a finely chopped small pepper.
It can also be made with turkey, using the same cooking time.
Serving Ideas
Mashed potatoes are a classic pairing with ostropel, but polenta also goes well.
Plain rice or short pasta are other quick options.
It can be served with pickles for a contrast in flavor.
Frequently Asked Questions
What chicken parts work best?
Thighs and wings are the most suitable for this recipe. Breast can be used, but the sauce will be less rich.
Can I use only tomato paste?
Yes, if you don’t have fresh or canned tomatoes, use 2-3 tablespoons of tomato paste, possibly thinned with a bit of water.
How much wine should be added?
50 ml is sufficient for flavor, but it can be reduced or omitted if you prefer no alcohol.
Can I make the recipe without a lid?
If left uncovered, the sauce will reduce more quickly. Monitor the liquid and add water if needed.
Can it be made without wine?
Yes, replace it with water or chicken broth. The flavor will be slightly milder but still good.
Nutritional Values (approximate)
Per serving (out of 4):
Calories: about 350-400 kcal
Protein: 28-30 g
Fat: 20-22 g
Carbohydrates: 10-12 g (depending on how much paste/tomatoes you use)
The sauce contains no added sugar, so the carbohydrates come only from vegetables and paste. Calories depend on how much oil and what type of chicken you use.
Storage and Reheating
Ostropel can be stored in the refrigerator in a covered container for 2-3 days. When reheating, add a little water if the sauce has thickened too much. Freezing is not recommended, as the sauce changes texture and flavor after thawing.
Quick Info
Total Time: about 60 minutes
Preparation Time: 15-20 minutes
Cooking Time: 40-45 minutes
Servings: 3-4 people
Difficulty: easy
Recipe Type: main course, everyday meal
Ingredients
800 g chicken (thighs and wings, with or without skin)
1 medium onion
3-4 cloves of garlic
50 ml white wine
300 g fresh tomatoes, canned, or 2-3 tablespoons tomato paste
salt to taste
whole peppercorns (5-6 pieces)
1 teaspoon sweet paprika (optional, and hot if you prefer)
a few basil leaves (or a pinch of dried basil)
oil for frying (about 3-4 tablespoons)
200 ml water
Instructions
1. Wash the chicken and let it drain on a clean towel.
2. Heat the oil in a pot and add the chicken pieces, covering with a lid. Brown them on both sides over medium heat. Turn the meat when it gets color.
3. When the chicken is almost done, pour the wine over it and let it simmer for a few minutes. Remove the pieces of chicken to an absorbent towel.
4. In a separate pan, sauté the finely chopped onion in a little oil. Stir frequently and cook until the onion becomes slightly golden.
5. Add the paprika and tomatoes (or tomato paste). Let it simmer briefly, stirring.
6. Place the chicken in the tomato sauce, add 200 ml of water, salt to taste, whole peppercorns, and stir. Cover and simmer on low heat for 15-20 minutes, checking to ensure the liquid doesn't reduce too much.
7. Finely chop or crush the garlic as preferred. Add it to the pot and let it simmer for another 10-15 minutes on low heat.
8. Finally, sprinkle the basil and turn off the heat. Keep the ostropel covered until serving.
Why I make this recipe often
It's a hassle-free dish that always turns out well, and the ingredients are usually on hand. It has a balanced flavor, and the sauce pairs well with any side dish. It's easy to adapt based on what you have available.
Tips and Variations
Tips
If you have larger pieces of meat, slightly adjust the cooking time.
The onion should not be fried hard, just softened.
Fresh tomatoes make a lighter sauce, but tomato paste is more concentrated.
Substitutions
You can use chicken breast, but it will be a bit drier.
White wine can be replaced with clear broth or water if you don’t have any.
Fresh basil is more intense, but dried basil works too.
Variations
If you want a thicker sauce, leave the pot uncovered for the last 10 minutes.
For a spicier flavor, add hot paprika or a finely chopped small pepper.
It can also be made with turkey, using the same cooking time.
Serving Ideas
Mashed potatoes are a classic pairing with ostropel, but polenta also goes well.
Plain rice or short pasta are other quick options.
It can be served with pickles for a contrast in flavor.
Frequently Asked Questions
What chicken parts work best?
Thighs and wings are the most suitable for this recipe. Breast can be used, but the sauce will be less rich.
Can I use only tomato paste?
Yes, if you don’t have fresh or canned tomatoes, use 2-3 tablespoons of tomato paste, possibly thinned with a bit of water.
How much wine should be added?
50 ml is sufficient for flavor, but it can be reduced or omitted if you prefer no alcohol.
Can I make the recipe without a lid?
If left uncovered, the sauce will reduce more quickly. Monitor the liquid and add water if needed.
Can it be made without wine?
Yes, replace it with water or chicken broth. The flavor will be slightly milder but still good.
Nutritional Values (approximate)
Per serving (out of 4):
Calories: about 350-400 kcal
Protein: 28-30 g
Fat: 20-22 g
Carbohydrates: 10-12 g (depending on how much paste/tomatoes you use)
The sauce contains no added sugar, so the carbohydrates come only from vegetables and paste. Calories depend on how much oil and what type of chicken you use.
Storage and Reheating
Ostropel can be stored in the refrigerator in a covered container for 2-3 days. When reheating, add a little water if the sauce has thickened too much. Freezing is not recommended, as the sauce changes texture and flavor after thawing.