The first time I made chicken ostropel using this recipe, I was pleased with the result; it turned out tasty and hearty. I used whole chicken thighs, but the recipe works with other parts as well, depending on what you have on hand. It's not a complicated dish, but there are a few steps to follow to ensure it turns out well.
Quick Info
Total Time: about 1 hour and 10 minutes
Preparation Time: 10 minutes
Cooking Time: about 1 hour
Servings: 3-4
Difficulty: easy
Recipe Type: main course, lunch or dinner, homemade
Ingredients
2 whole chicken thighs
1 carrot
1/2 onion
4 cloves of garlic
oil (for frying, about 3-4 tablespoons, to taste)
350 ml tomato juice
1/2 cup white wine (about 75 ml)
salt
pepper
1 sprig of thyme
parsley (optional, for garnish)
Preparation Method
1. Wash the chicken thighs well and cut them in half, so you have four pieces. Place them in a pot with water and a little salt. Let them boil until the meat is cooked through, about 25-30 minutes, depending on the size of the pieces. Skim off any foam that forms on the surface.
2. Remove the thighs from the water, let them cool slightly, and remove the skin. Meanwhile, prepare the vegetables: peel and finely chop the onion, peel and slice the carrot into thin rounds.
3. Heat oil in a large skillet, enough to cover the bottom. Brown the chicken thighs on both sides over medium heat until they form a thin golden crust. Don’t overcrowd the pan; if necessary, fry them in two batches. Once browned, transfer them to a plate and cover them to keep warm.
4. In the same oil where the thighs were fried, add the chopped onion and carrot. Sauté over medium heat, stirring occasionally, until the onion softens and the carrot begins to color slightly.
5. Return the thighs to the skillet over the vegetables. Add the tomato juice, white wine, and salt to taste. Stir gently, cover the skillet with a lid, and let it simmer on low heat for about 20-25 minutes.
6. Peel the garlic and slice it. After 20-25 minutes, add the garlic, pepper, and thyme sprig. Let it simmer on low heat for another 10-15 minutes, allowing the flavors to meld and the sauce to reduce.
7. Finally, sprinkle chopped fresh parsley over the ostropel. Serve warm, usually with polenta.
Why I Make This Recipe Often
It’s quick to prepare, and you don’t need hard-to-find ingredients. I love that the sauce remains tasty the next day, making it great for reheating. I can use various chicken parts, so I don’t always have to stick to the same type.
Tips and Variations
Tips
The thighs can be boiled before frying or not. I prefer boiling them, as they tend to be more tender.
Don’t add too much salt at the beginning; the tomato juice and wine will reduce the liquid and can intensify the flavor.
If you want a thicker sauce, leave the lid off for the last 10 minutes.
Substitutions
Chicken thighs can be replaced with chicken breast or even a small chicken cut into pieces.
The white wine can be omitted or replaced with water if you prefer not to use alcohol.
Variations
For extra flavor, you can add 1-2 bay leaves to the sauce, but it's not mandatory.
You can use more garlic if you enjoy a stronger taste.
Serving Ideas
Ostropel pairs well with fresh polenta, but it can also be served with mashed potatoes or even plain bread.
You can sprinkle fresh parsley at the end for a nice touch and freshness.
Frequently Asked Questions
1. Do I need to boil the thighs before frying?
It’s not mandatory, but boiling them makes the meat more tender and easier to cook in the sauce afterward.
2. Can I use chicken breast?
Yes, chicken breast cut into pieces works too, but it will be less juicy than thighs.
3. What should I do if the sauce is too thin?
Leave the skillet uncovered for the last 10 minutes on low heat until it reduces to your desired consistency.
4. Can I skip the wine?
Yes, the wine can be omitted or replaced with water if you prefer not to use alcohol.
5. How long does it take for the sauce to be ready?
The sauce is ready after 30-40 minutes once everything is in the skillet. You can adjust the time if you want it thicker or thinner.
Nutritional Values
The values are estimated for one serving out of four:
Calories: 330-360 kcal
Protein: about 25 g
Fat: 16-18 g (depends on how much oil you use and the chicken)
Carbohydrates: 13-16 g (mainly from tomato juice and carrot)
The sauce is lower in calories if you reduce the oil and use chicken breast.
Storage and Reheating
Ostropel keeps well in the fridge in a covered container for up to 2 days. It can be reheated in the microwave or on low heat on the stovetop, stirring occasionally. The sauce may thicken slightly when cold, but it returns to a good consistency once heated. If you want to keep it longer, I don’t recommend freezing it, as the tomato and garlic sauce doesn’t turn out the same after freezing.
Quick Info
Total Time: about 1 hour and 10 minutes
Preparation Time: 10 minutes
Cooking Time: about 1 hour
Servings: 3-4
Difficulty: easy
Recipe Type: main course, lunch or dinner, homemade
Ingredients
2 whole chicken thighs
1 carrot
1/2 onion
4 cloves of garlic
oil (for frying, about 3-4 tablespoons, to taste)
350 ml tomato juice
1/2 cup white wine (about 75 ml)
salt
pepper
1 sprig of thyme
parsley (optional, for garnish)
Preparation Method
1. Wash the chicken thighs well and cut them in half, so you have four pieces. Place them in a pot with water and a little salt. Let them boil until the meat is cooked through, about 25-30 minutes, depending on the size of the pieces. Skim off any foam that forms on the surface.
2. Remove the thighs from the water, let them cool slightly, and remove the skin. Meanwhile, prepare the vegetables: peel and finely chop the onion, peel and slice the carrot into thin rounds.
3. Heat oil in a large skillet, enough to cover the bottom. Brown the chicken thighs on both sides over medium heat until they form a thin golden crust. Don’t overcrowd the pan; if necessary, fry them in two batches. Once browned, transfer them to a plate and cover them to keep warm.
4. In the same oil where the thighs were fried, add the chopped onion and carrot. Sauté over medium heat, stirring occasionally, until the onion softens and the carrot begins to color slightly.
5. Return the thighs to the skillet over the vegetables. Add the tomato juice, white wine, and salt to taste. Stir gently, cover the skillet with a lid, and let it simmer on low heat for about 20-25 minutes.
6. Peel the garlic and slice it. After 20-25 minutes, add the garlic, pepper, and thyme sprig. Let it simmer on low heat for another 10-15 minutes, allowing the flavors to meld and the sauce to reduce.
7. Finally, sprinkle chopped fresh parsley over the ostropel. Serve warm, usually with polenta.
Why I Make This Recipe Often
It’s quick to prepare, and you don’t need hard-to-find ingredients. I love that the sauce remains tasty the next day, making it great for reheating. I can use various chicken parts, so I don’t always have to stick to the same type.
Tips and Variations
Tips
The thighs can be boiled before frying or not. I prefer boiling them, as they tend to be more tender.
Don’t add too much salt at the beginning; the tomato juice and wine will reduce the liquid and can intensify the flavor.
If you want a thicker sauce, leave the lid off for the last 10 minutes.
Substitutions
Chicken thighs can be replaced with chicken breast or even a small chicken cut into pieces.
The white wine can be omitted or replaced with water if you prefer not to use alcohol.
Variations
For extra flavor, you can add 1-2 bay leaves to the sauce, but it's not mandatory.
You can use more garlic if you enjoy a stronger taste.
Serving Ideas
Ostropel pairs well with fresh polenta, but it can also be served with mashed potatoes or even plain bread.
You can sprinkle fresh parsley at the end for a nice touch and freshness.
Frequently Asked Questions
1. Do I need to boil the thighs before frying?
It’s not mandatory, but boiling them makes the meat more tender and easier to cook in the sauce afterward.
2. Can I use chicken breast?
Yes, chicken breast cut into pieces works too, but it will be less juicy than thighs.
3. What should I do if the sauce is too thin?
Leave the skillet uncovered for the last 10 minutes on low heat until it reduces to your desired consistency.
4. Can I skip the wine?
Yes, the wine can be omitted or replaced with water if you prefer not to use alcohol.
5. How long does it take for the sauce to be ready?
The sauce is ready after 30-40 minutes once everything is in the skillet. You can adjust the time if you want it thicker or thinner.
Nutritional Values
The values are estimated for one serving out of four:
Calories: 330-360 kcal
Protein: about 25 g
Fat: 16-18 g (depends on how much oil you use and the chicken)
Carbohydrates: 13-16 g (mainly from tomato juice and carrot)
The sauce is lower in calories if you reduce the oil and use chicken breast.
Storage and Reheating
Ostropel keeps well in the fridge in a covered container for up to 2 days. It can be reheated in the microwave or on low heat on the stovetop, stirring occasionally. The sauce may thicken slightly when cold, but it returns to a good consistency once heated. If you want to keep it longer, I don’t recommend freezing it, as the tomato and garlic sauce doesn’t turn out the same after freezing.