Everyday meals
Ostropel
A Romanian chicken stew cut into pieces and simmered in a creamy garlic and vinegar sauce flavored with dill. It is eaten hot with mămăligă, Romanian polenta, and families often make it on Sunday.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
556 kcal per serving
- Protein
- 49.6 g
- Carbohydrates
- 9.3 g
- of which sugars
- 3.9 g
- Fat
- 35 g
- of which saturated fat
- 9.7 g
- Fiber
- 1.9 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Cut the chicken into medium pieces and season them generously with salt.
- Brown the pieces in the oil over high heat for 5 minutes, until well golden, then remove them.
- In the same pot, sweat the sliced onions over medium heat for 6 minutes, until translucent.
- Sprinkle with flour, add the tomato paste and paprika, then stir for 1 minute.
- Return the chicken, pour in the hot stock and add the bay leaf. Cover and simmer gently for 35 minutes.
- Crush the garlic with a pinch of salt and chop the dill, then add the vinegar.
- In a bowl, mix the cream and egg yolks. Off the heat, gradually stir them into the sauce with a ladle of hot stock so it doesn't split.
- Add the garlic and dill, adjust the seasoning and serve immediately with the mămăligă.
Variations and tips
Light version. Replace the cream with 150 g of Greek yogurt, added off the heat.
Using what's easy to find. Smoked paprika can replace sweet paprika for a deeper flavor.
More ideas
Romania
Romania
Romania
Romania
Romania
Romania
Romania
Romania
Original Ecomely recipe.