Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1 head garlic
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Roasting pan
- Large skillet or Dutch oven
Step-by-step instructions:
1. Preheat oven to 400°F. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tbsp olive oil and wrap tightly in foil. Roast for 30-40 minutes until garlic is soft and fragrant.
2. In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Season chicken thighs with salt and pepper and brown on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
3. In the same skillet, add chopped onion and bell peppers. Cook until vegetables are soft and onions are translucent, about 5-7 minutes.
4. Add tomato paste, paprika, thyme, and oregano. Cook for 1-2 minutes until fragrant.
5. Add diced tomatoes, chicken broth, and white wine. Bring to a simmer and add chicken back to the skillet. Cover and simmer for 30-40 minutes until chicken is cooked through and tender.
6. Squeeze the roasted garlic cloves out of their skins and mash with a fork. Add to the skillet and stir to combine.
7. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 12g
Protein: 35g
Sodium: 400mg
Sugar: 6g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Red and green bell peppers can be substituted with any color bell peppers or other vegetables like zucchini or eggplant.
- White wine can be substituted with chicken broth or apple cider vinegar.
Variations:
- Add sliced mushrooms or chopped carrots for extra vegetables.
- Use smoked paprika for a smoky flavor.
- Substitute chicken with pork or beef.
Tips and tricks:
- Make sure to brown the chicken well to develop flavor.
- Use a good quality chicken broth for the best flavor.
- Serve with crusty bread or over rice or pasta.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a large skillet or transfer to a serving dish. Garnish with chopped parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with crusty bread or over rice or pasta.
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
- If the chicken is not cooked through, continue to simmer until fully cooked.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ostropel is a traditional Romanian dish that is typically made with chicken or pork and a tomato-based sauce.
Flavor profiles:
Savory, slightly sweet, and tangy with a hint of roasted garlic and herbs.
Serving suggestions:
Serve hot as a main dish with crusty bread or over rice or pasta.
Related Categories
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Region: Romanian
Taste: Savory, Tangy, Herbaceous, Aromatic, Garlicky