Chicken Ostropel

Ostropel reflects the layered culinary history of Romania, a country shaped by rural traditions, trade routes, and imperial influences.

Ostropel de pui/ Chicken ostropel is a rustic Romanian chicken stew simmered in a rich garlic and tomato sauce, known for its bold flavor and comforting simplicity. Tender pieces of chicken are browned, then gently cooked in a sauce made from sautéed onions, carrots, tomato, white wine, and—most importantly—generous amounts of garlic finished with a splash of vinegar. The result is a savory, slightly tangy dish with deep, homestyle character.

Traditionally, ostropel is served with mămăligă (Romanian polenta) and pickles, which balance the richness of the sauce with freshness and texture.

Chicken ostropel is not a refined, restaurant-style dish at its core, quite the opposite, it is deeply domestic, representing warmth, generosity, and the importance of gathering around the table. The aroma of garlic blooming in hot fat, followed by simmering chicken and tomato, is nostalgic for many Romanians.

Today, it remains a staple in Romanian homes and traditional restaurants, standing as a flavorful reminder of the country’s agrarian past and its rich cultural intersections.

Ingredients:

• 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 100 g lard or oil
• 3 large onions (finely chopped)
• 1 head of garlic
• 900 ml chicken stock
• 50 ml white wine
• 2 carrots (rounds)
• 80–100 g tomato sauce
• Salt and pepper
• 1 tablespoon vinegar
• Fresh parsley

Method:

Cut the chicken into suitable pieces and season with salt and pepper. In hot fat (lard or oil), brown the chicken pieces on both sides, then remove them to a plate. In the remaining fat, sauté the finely chopped onion, then add the carrots and sauté them as well. Return the chicken to the pot, add the wine, and let the alcohol evaporate over high heat. Add the tomato sauce and chicken stock, reduce the heat to medium, and cook until the meat becomes tender. Peel the garlic and slice it. Sauté it for about 30 seconds in a little fat, add the vinegar, and pour this mixture into the pot over the chicken (toward the end of cooking). Add finely chopped parsley at the end, then turn off the heat.

Best served with polenta and pickles.

Poftă bună!

Hugs,

La Gourmandise MousseAdina