(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Growing up in Romania, ostropel held a special place in my heart. This comforting stew brings back memories of family gatherings and chilly evenings. I've perfected my grandmother's recipe over years, tweaking ingredients to create a rich, savory dish that'll warm you from the inside out. Tender chicken thighs simmered in a flavorful tomato sauce, infused with aromatic herbs – it's pure comfort in a bowl. Trust me, once you try this ostropel, you'll be hooked. Let's dive into this mouthwatering Romanian classic!
Ingredients for Delicious Ostropel Stew
- Chicken thighs: Bone-in chicken thighs add flavor and richness to the stew, making it hearty and satisfying.
- Olive oil: Olive oil provides a flavorful base for cooking the onions and garlic, enhancing the overall taste of the dish.
- Onion: Onions add sweetness and depth to the stew, creating a flavorful foundation for the other ingredients to build upon.
- Garlic: Garlic infuses the stew with a delicious aroma and savory taste, elevating the overall flavor profile of the dish.
- Tomato passata: Tomato passata adds a rich tomato flavor and thickens the stew, creating a luscious and vibrant base for the dish.
- Chicken broth: Chicken broth enhances the savory notes of the stew, providing depth of flavor and a comforting richness to the dish.
- Thyme: Thyme brings an earthy and herbaceous flavor to the stew, adding a subtle complexity to the overall taste.
- Parsley: Fresh parsley brightens up the dish with its vibrant color and fresh flavor, adding a touch of freshness to the stew.
Read more: Mulligatawny Stew
Essential Tools and Equipment
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring and mixing the stew without damaging the pot's surface.
Ostropel Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 kg Chicken thighs bone-in, skinless
- 2 tbsp Olive oil
- 1 large Onion chopped
- 4 cloves Garlic minced
- 400 g Tomato passata
- 1 cup Chicken broth
- 1 tsp Dried thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Fresh parsley chopped
Read more: Beefless Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the chopped onion and cook until softened, about 5 minutes.
- 3. Add the minced garlic and cook for another minute.
- 4. Add the chicken thighs and cook until browned on all sides.
- 5. Pour in the tomato passata and chicken broth.
- 6. Stir in the dried thyme, salt, and black pepper.
- 7. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
- 8. Garnish with fresh parsley before serving.
Notes:
Nutrition value:
Keywords:
Read more: Nikujaga Stew Recipe
Can You Make Ostropel Stew Ahead of Time?
Make Ahead Instructions
- Cook the ostropel stew according to the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the ostropel stew according to the recipe.
- Allow it to cool completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
In traditional Romanian cuisine, Ostropel stew is often made with a touch of vinegar to add a subtle tangy flavor to the dish.
0 thoughts on “Ostropel Stew Recipe”