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Ostropel De Pui (Romanian Garlic Chicken)

Romanian · Dinner · Easy

Ostropel De Pui (Romanian Garlic Chicken)

Total
1 hr 3 min
Prep
15 min
Serves
4
Calories
425
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Chicken thighs simmer in a bright tomato sauce with plenty of garlic, a Romanian skillet dinner made for spooning over polenta.

The sauce in Ostropel De Pui (Romanian Garlic Chicken) stays direct: tomatoes, garlic and the browned juices from the chicken. A small splash of vinegar brings the sweetness back into balance without making the sauce sour.

Bone-in thighs give the sauce more depth and hold up well to simmering. Add some of the garlic near the end so this Romanian home-style chicken has both a mellow base and a fresh, pungent finish.

GarlickySavoryTangyOne PanComfort FoodGluten-freeDairy-freeNut-freeEgg-freeHigh-proteinLow-carb

Method

  1. Pat chicken thighs dry and season with salt and black pepper. Heat vegetable oil in a deep skillet over medium-high heat and brown the chicken for , turning once. Transfer to a plate.

  2. Reduce the heat to medium. Pour off excess chicken fat, leaving about 1 tbsp in the pan. Add half the garlic and stir for until fragrant.

  3. Stir in tomato puree, water, vinegar and bay leaf, scraping up the browned bits. Return chicken skin-side up, cover and simmer over low heat for until tender and at least 165°F near the bone.

  4. Add remaining garlic and simmer uncovered for until the sauce thickens enough to coat a spoon. Remove bay leaf and scatter parsley over the chicken.

Forkue tips

  • Serve with soft polenta or mashed potatoes; the sauce is the point, so choose something that catches it.

Storing and reheating

Refrigerate chicken in the sauce for up to 3 days. Reheat covered over low heat, adding water if the tomato sauce has reduced too far.

Kitchen gear

Deep skilletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

425Calories
36gProtein
10gCarbs
27gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Ostropel De Pui (Romanian Garlic Chicken): FAQ

Can I use boneless chicken thighs?

Yes. They cook faster, so begin checking them earlier and stop when they reach 165°F. Reduce the sauce separately if it still looks thin.

What makes ostropel different from other chicken stews?

Garlic and tomato lead the flavor, with a relatively short ingredient list. The sauce is lighter and more pointed than a cream-based chicken stew.

How do I store and reheat Ostropel De Pui (Romanian Garlic Chicken)?

Refrigerate chicken in the sauce for up to 3 days. Reheat covered over low heat, adding water if the tomato sauce has reduced too far.

How long does Ostropel De Pui (Romanian Garlic Chicken) take?

About 1 hr 3 min in total: 15 min prep and 48 min cooking.

What do I need to make Ostropel De Pui (Romanian Garlic Chicken)?

The key ingredients are chicken thighs, garlic, tomato puree, white wine vinegar, bay leaf and parsley, plus pantry basics.

Any tips for Ostropel De Pui (Romanian Garlic Chicken)?

Serve with soft polenta or mashed potatoes; the sauce is the point, so choose something that catches it.

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