Ostropel de Pui
Ostropel de pui·(os-tro-pel de poo-ee)
Mămăligă: 30-Minute Daily Mainstays
If there is a singular aroma that defines a Romanian childhood, it is the smell of garlic blooming in hot chicken fat, closely followed by the sweet, acidic tang of tomatoes. This isn't high-end restaurant food; it’s the deeply domestic, agrarian soul of Romania in a bowl. Historically made with a freshly slaughtered yard bird and thickened with lard, modern grandmothers have streamlined it into a vibrant, fast-cooking stew for the weeknight table. The secret is patience with the alliums—sweat the garlic gently so it sweetens and melts into the sauce without a hint of bitterness.
Ingredients
- boneless skinless chicken thighs1 1/2 lb
- kosher salt1 tsp
- black pepper1/2 tsp
- neutral oil1 tbsp
- unsalted butter1 tbsp
- yellow onion1 small
- garlic cloves8 large
- all-purpose flour1 tbsp
- dry white wine1/4 cup
- tomato passata1 1/2 cup
- chicken broth1/2 cup
- dried bay leaf1 large
- sugar1 tsp
- dried thyme1/4 tsp
- fresh parsley1/4 cup
Method
- 01
Sear the chicken aggressively to build a foundation of flavor.
Season the chicken evenly with the salt and pepper. Heat the oil and butter in a large skillet over medium-high heat until the butter foams, then sear the meat for 4 to 5 minutes per side until deeply browned. Remove the chicken to a plate, leaving the rendered fat in the pan.
- 02
Sweat the aromatics carefully without letting the garlic brown.
Immediately drop the heat to low. Add the diced onion to the hot chicken fat and cook gently for about 2 minutes until translucent. Stir in all the garlic and cook for exactly one minute—do not let it turn brown, or the oils will turn bitter.
- 03
Build the sauce using a quick micro-roux.
Sprinkle the flour over the onions and garlic, stirring for 30 seconds so it absorbs the fat. Pour in the white wine to deglaze the pan, scraping up all the beautiful browned bits of chicken stuck to the bottom, and let it evaporate almost completely.
- 04
Construct the tomato base and simmer vigorously.
Pour in the tomato passata, chicken broth, bay leaf, sugar, and dried thyme, stirring until smooth and glossy. Nestle the chicken thighs and any resting juices back into the sauce, bring to a bubble, then partially cover and drop the heat to medium-low. Simmer for 10 to 12 minutes until the sauce has thickened and the chicken is fully cooked.
- 05
Garnish with fresh herbs and serve.
Remove the skillet from the heat, discard the bay leaf, and stir in the freshly chopped parsley. Ladle immediately over a wide bowl of hot mămăligă.
Notes
The garlic quantity is non-negotiable.
Do not skimp on the alliums; an entire head of garlic is standard for this dish, providing the essential flavor backbone that separates it from a generic Italian marinara.
Manage your timeline for the mămăligă.
Start boiling water for your polenta right after you sear the chicken to ensure everything finishes in exactly thirty minutes.
From Cook Romanian in America.