Moldovan chicken tinsel
- 1 kg chicken legs or a mixture with chicken legs
- 2 medium onions
- 4 – 5 cloves of garlic
- 1-2 tablespoons of wine vinegar
- 1 bay leaf
- 2 tablespoons oil
- 3 large or 6 small potatoes
- 3 medium carrots
- 1 hot pepper
- 1 teaspoon thyme
- Parsley for garnish
Do you want to learn how to prepare a chicken ostropel that will leave your guests speechless whenever you receive someone to visit or when the daily menu would be worth some changes? This simple, homemade food, one of Grandma's popular recipes, uses handy ingredients from the pantry and refrigerator, not needing more than an hour spent in the kitchen for some delicious portions that you can serve for lunch or dinner. , with hot polenta.
This grandmother's chicken ciulama also needs a medium pan in which you will fry the chicken with two tablespoons of oil. Choose one large enough for the rest of the vegetables to take place later. Heat the container on the stove , add the oil and, when it has heated up, add the meat.
The preparation of the other ingredients will involve cleaning the vegetables and cutting the hot peppers into slices, the potatoes into smaller cubes and the carrots in halves. After leaving the meat for 4 minutes on each side, you will add a cup and a half of water and hot pepper, leaving it to boil for 20 minutes. Then, add to your ostropel with chicken and vegetables, season with pepper, salt and a teaspoon of thyme, reduce the heat.
Cover the container with a lid and let all the ingredients boil for 15 minutes, finally adding the crushed garlic. This chicken ostropel with garlic is left to cool for 10 minutes, after which it can be served garnished with chopped parsley, along with hot polenta or mashed potatoes.
A popular variant is the Oltenian chicken ostropel, which uses tomatoes and wine and which provides for grilling the meat. Other recipes can combine the two cooking styles, removing the vegetables (potatoes, carrots, hot peppers), making a sauce with tomatoes and wine. The chicken is fried in a pan, seasoned, until it browns, after which the onion with the chopped garlic is added, leaving this future chicken stew with polenta to simmer.
When the onion becomes glassy, quench with 100 ml of dry wine and, after the alcohol has evaporated, in a maximum of 3 minutes, add the tomato sauce and a cup of hot water, leaving it to boil for half an hour, over low heat, covered. with lid. The acidity of its red ostropel sauce can be corrected with a pinch of sugar.
If you find it poor or you would like to add more vegetables, you can make a chicken ostropel with mushrooms, the recipe is not very different, or an ostropel with dumplings made of semolina and eggs.
If you prefer white sauces, you can try a chicken ostropel recipe with sour cream, where you can have a chicken breast with slightly fatter sauce when using sour cream, or one with yogurt or milk, to lower the caloric content.
Returning to the classic recipe for Moldovan chicken ostropel, with garlic and polenta next to it, with cabbage or pickle salad or with a cool salad, why not, we wish you good appetite!