Romanian Ostropel de Pui - Garlic Chicken Stew
This Romanian garlic chicken stew is hearty and full of flavour. It only uses a few ingredients which create a fantastic flavour profile. This chicken stew only takes 30 minutes to make and impresses through its fresh but fragrant taste.
Ingredients
- 700 grams chicken legs or drumsticks
- 6-8 garlic cloves
- 1 onion
- 1 can chopped tomatoes
- 200 ml chicken stock
- 100 ml white wine
- salt and pepper to taste
Instructions
- Season the drumsticks with salt and pepper. Start by heating up two tablespoons of oil in a pan, and add the chicken drumsticks. Try not to overcrowd the pan. You want the chicken to fry, not produce water and boil (which will happen if there is too much in the pan).
- Fry for about 9-10 minutes on each side, until the chicken turns a beautiful golden brown colour.
- Meanwhile, chop the onion and the garlic. You can grate and chop the garlic, depending on the texture you like best. Or you can do as I did, grate half of it and slice the other half.
- When the chicken has browned on the outside, add the onions and the garlic.
- When the onion becomes translucent, add the wine and let it cook for 2 minutes, to evaporate the alcohol.
- Add the chicken stock, the can of chopped tomatoes, and mix well. Add the lid and let the stew cook on a medium-low heat, for 20-30 minutes, until the chicken is cooked.
- Serve hot with polenta and parsley or thyme sprinkled on top.