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Ostropel de pui
Ostropel de pui: Oltenian chicken braised in a thick garlic and tomato sauce
Garlic is the backbone of Oltenian cooking, and nowhere more than in ostropel, the Craiova-style chicken stew that home cooks make for name days and Sunday lunch. Pieces of chicken are browned, then simmered in a glossy red sauce of tomatoes, a whole head of garlic and thyme until the meat slips from the bone. The sauce should be thick enough to coat a spoon, rich and sweet-sharp, with the garlic mellowed but still loud. It goes on the table with a mound of soft mămăligă and a bowl of pickled peppers or a cucumber salad. The common mistake is adding all the garlic at the start; half goes in at the end, raw and crushed, for that fresh punch. Chef's tip: thighs and drumsticks stay juicier than breast in a long braise, and the skin gives the sauce body.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the chicken
- 2 ⅝ lb bone-in chicken thighs and drumsticksskin on
- 1 ½ tsp salt
- ½ tsp black pepperfreshly ground
- 3 tbsp sunflower oil
- 1 onionfinely chopped
- 1 head garlicabout 12 cloves, crushed
- 1 ¼ cups hot water
- 1 tsp dried thyme
- ½ tsp sugar
- 1 tbsp cornflourmixed with 3 tbsp cold water
- ½ oz flat-leaf parsleychopped
To serve
- 4 ¼ cups water for the mămăligă (optional)
- 1 tsp salt for the mămăligă (optional)
- 9 oz medium yellow cornmeal (mălai) (optional)
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Method
0/8 doneStep 1: Pat the 2 ⅝ lb bone-in chicken thighs and drumsticks dry and season all over with half the ¾ tsp salt and the ½ tsp black pepper.
2 minStep 2: Heat the 3 tbsp sunflower oil in a wide, heavy pan over a medium-high heat and brown the chicken skin side down for 6 minutes, then turn and brown 3 minutes more, until the skin is golden and crisp. Lift onto a plate.
10 minStep 4: Stir in the 2 tbsp tomato purée (double concentrate) and fry for 1 minute, until it darkens a shade. Add the 1 ⅛ lb passata or grated ripe tomatoes, 1 ¼ cups hot water, 1 tsp dried thyme, 2 bay leaves, ½ tsp sugar and the rest of the ¾ tsp salt.
2 minStep 5: Return the chicken, skin side up, cover and simmer gently for 30 minutes, until the meat is tender and the thickest piece reads 165°F next to the bone, with clear juices.
30 minStep 6: While the chicken simmers, make the mămăligă if serving: bring the 4 ¼ cups water for the mămăligă and 1 tsp salt for the mămăligă to the boil, rain in the 9 oz medium yellow cornmeal (mălai) while whisking and cook on a low heat for 20 minutes, stirring often, until thick and pulling from the sides.
20 minStep 7: Lift out the chicken and bay leaves. Stir the 1 tbsp cornflour mixture into the sauce and bubble for 2 minutes, until it thickens and turns glossy.
3 minStep 8: Take off the heat, stir in the remaining crushed 0.5 head garlic and the ½ oz flat-leaf parsley, return the chicken and spoon the sauce over. Serve with the mămăligă.
2 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 38 g
- Carbs
- 14 g
- Fat
- 34 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ostropel de pui take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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