Chicken Ostropel

Chicken Ostropel - a traditional Romanian recipe that brings the flavors of home to your table. This savory dish, with a rich and aromatic sauce, is perfect for a family dinner or to impress guests. Moreover, it's a simple and quick recipe that can be prepared in about 1 hour, yielding 4 delicious servings. Preparation time: 15 minutes Cooking time: 45 minutes Total time: 1 hour Ingredients: - 4 chicken thighs (upper or lower, according to preference) - 3-4 tablespoons of olive oil - 1 large onion, finely chopped - 3-4 garlic cloves, finely minced - 200 ml of dry white wine - 400 g of canned tomatoes (or 4 fresh tomatoes, peeled and chopped) - 1-2 bay leaves - Salt and pepper, to taste - A bunch of fresh parsley, chopped for garnish Step by step: 1. Preparing the chicken: Start by washing the chicken thighs and drying them with a paper towel. Season them with salt and pepper, ensuring each piece is evenly seasoned. This step is essential for achieving a deep and savory flavor. 2. Brown the thighs: In a large skillet, add the olive oil and heat it over medium heat. Place the chicken thighs in the skillet, skin side down, and cover with a lid. Brown them for about 10-15 minutes, turning once, until golden and crispy. It's important not to overcrowd the skillet; if necessary, fry the thighs in two batches. 3. Sauté the onion and garlic: Once the thighs are done, remove them from the skillet and set aside. In the same skillet, add the finely chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute, being careful not to burn it. 4. Add the wine and tomatoes: Pour the white wine into the skillet and let it boil for 2-3 minutes to evaporate the alcohol. Then, add the tomatoes (or fresh tomatoes) and bay leaves. Stir well and let the sauce simmer on low heat for 5 minutes, until it thickens slightly. 5. Cook the chicken in the sauce: Return the chicken thighs to the skillet, making sure they are covered with sauce. Cover the skillet with a lid and let it simmer on low heat for 30 minutes, until the meat is tender and well cooked. Check occasionally and stir gently to avoid sticking. 6. Finishing and serving: After the ostropel is ready, remove the bay leaves and taste the sauce, adjusting the seasoning if necessary. Serve the chicken ostropel hot, sprinkled with freshly chopped parsley, alongside mashed potatoes, polenta, or fresh bread. Practical tips: - You can also add chopped bell peppers or grated carrots for extra flavor. - If you prefer a stronger taste, you can use red wine instead of white. - Chicken ostropel is even better the next day when the flavors have had time to meld, so don't hesitate to make a larger batch! This chicken ostropel recipe is a true feast for the senses, ideal for any occasion. Whether you choose to serve it with traditional sides or a fresh salad, the result will be memorable. Bon appétit!

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