Ostropel from chicken legs
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We wash the thighs, cut them in half and boil them in salted water.
When they have boiled, drain the water and remove the skin.
Put oil in a pan and brown the thighs nicely on both sides.
Remove the thighs in a plate, cover, and in the oil in which they were fried we put the onion cleaned, washed and finely chopped and the carrot cleaned and cut into rounds.
Let it cook at the right heat. Add the thighs, tomato juice, wine and salt to taste in the pan.
Cover the pan and simmer for 20-25 minutes.
Add the cleaned and sliced garlic, pepper and thyme and leave on low heat for another 10-15 minutes.
Towards the end, sprinkle the washed and finely chopped parsley.
Serve hot with polenta.
Chicken ostropel recipe
- one kilogram of chicken (breast or thighs)
- two medium onions
- 150 grams of peeled tomatoes in tomato juice
- 4-5 cloves of garlic
- a bay leaf
- two tablespoons of wine vinegar
- salt and pepper to taste.
Method of preparation:
To prepare this delicious recipe you need to cut the meat into large pieces, and then wash it and line it with a kitchen towel. Fry it in a hot pan with oil, and in the meantime chop the onion, garlic and diced tomatoes.
When the chicken is fried, add the chopped onion and a pinch of salt, then quench with a little water. Wait for it to simmer until the meat is ready and the onion is soft.
Then put the diced tomatoes, tomato juice, finely chopped garlic, bay leaf and half a cup of water in which the vinegar has been diluted. Season with salt and pepper.
Cover the chicken tinsel and simmer until the meat softens and the sauce drops and binds a little.
Chicken Oyster Recipe
Do you want to learn how to prepare a chicken ostropel that will leave your guests speechless whenever you receive someone to visit or when the daily menu would be worth some changes? This simple homemade food, one of my grandmother's popular recipes, uses handy ingredients from the pantry and refrigerator, not needing more than an hour spent in the kitchen for some delicious portions that you can serve for lunch or dinner. , next to the hot polenta.
This grandmother's chicken ciulama also needs a medium pan in which you will fry the chicken with two tablespoons of oil. Choose one large enough for the rest of the vegetables to take place later. Heat the container on the stove, add the oil and, when it has heated up, add the meat.
The preparation of the other ingredients will consider cleaning the vegetables and cutting the hot peppers into slices, the potatoes into smaller cubes and the carrots in halves. After leaving the meat for 4 minutes on each side, you will add a cup and a half of water and hot pepper, leaving it to boil for 20 minutes. Then, add to your ostropel with chicken and vegetables, season with pepper, salt and a teaspoon of thyme, reduce the heat.
Cover the container with a lid and let all the ingredients boil for 15 minutes, finally adding the crushed garlic. This chicken ostropel with garlic is left to cool for 10 minutes, after which it can be served garnished with chopped parsley, along with hot polenta or mashed potatoes.
A popular variant is the Oltenian chicken ostropel, which uses tomatoes and wine and which provides for grilling the meat. Other recipes can combine the two cooking styles, removing the vegetables (potatoes, carrots, hot peppers), making a sauce with tomatoes and wine. The chicken is fried in a pan, seasoned, until browned, after which the onion with the chopped garlic is added there, leaving this future chicken stew with polenta to simmer.
When the onion becomes glassy, quench with 100 ml of dry wine and, after the alcohol has evaporated, in a maximum of 3 minutes, add the tomato sauce and a cup of hot water, leaving it to boil for half an hour, over low heat, covered. with lid. The acidity of its red ostropel sauce can be corrected with a pinch of sugar.
If you find it poor or you would like to add more vegetables, you can make a chicken ostropel with mushrooms, the recipe is not very different, or an ostropel with dumplings made of semolina and eggs.
If you prefer white sauces, you can try a chicken ostropel recipe with sour cream, where you can have a chicken breast with slightly fatter sauce when using sour cream, or one with yogurt or milk, to lower the caloric content.
Returning to the classic recipe for Moldovan chicken ostropel, with garlic and polenta next to it, with cabbage or pickle salad or with a cool salad, why not, we wish you good appetite!
Chicken tinsel with polenta
Prepare the polenta. Put water in a bowl, add salt and cornstarch. Mix well with a whisk so that it does not become lumpy and let it boil until it reaches a certain consistency. Turn over on a plate and leave to cool.
Put the oil in a pan and add the garlic cloves. Leave it for 1 minute, until it softens and then remove it. Add the chicken legs. Season with salt and pepper and brown well on both sides. Quench with wine and simmer for 10 minutes. Remove the thighs from the pan. In the remaining oil, add the chopped garlic and cook for a maximum of 1 minute. Then add the tomato paste and dried thyme and leave on the fire until the sauce starts to boil. Stir occasionally.
When the sauce has started to boil, add the chicken legs and cover with a lid. Let it boil for 20 minutes. When the chicken is ready, add the sliced garlic and leave for another 5 minutes.
Turn off the heat and add the finely chopped parsley. Serve with polenta prepared earlier. Good appetite!
Chicken Oyster Recipe
Ever since I know myself, I've liked sauces. Red sauce, white sauce, sauce to be & # 8230 And among them are the meatballs in tomato sauce but also the chicken ostropel. Tonight I focused on the delicious Chicken stew with fresh tomato sauce with a steaming polenta.
Chicken Oyster Recipe
- 4 chicken legs
- 4-5 large tomatoes
- 2 tablespoons flour
- olive or sunflower oil
- a cup of water
- a cup of wine
- green parsley
- a head of garlic
- Bay leaves
- corn for polenta
We start by washing the meat (you can also use chops, upper legs, boneless legs or chicken wings). If you use thighs, I recommend cutting them in half to fry faster and to be easier to handle in the pan. Put 2-3 tablespoons of oil in the pan, and when it has heated up, fry the pieces of meat. Season with salt, pepper and sweet or spicy paprika, as desired. In addition, the paprika gives it a more intense color. I didn't have the paper anymore, so I skipped this step.
When the meat is well browned on one side, turn it over.
After it has been fried well on both sides, add the wine and half a cup of water and let it boil until the liquid is completely reduced.
While the meat is boiling in the wine, grate the tomatoes. If you like the sauce to be coarser, you can chop them. From the head of the garlic, we make a not very fine sauce.
When the liquid has dropped, take the meat out in another bowl and put the grated tomatoes and garlic in the pan. We mix them and then we add 2 bay leaves and basil. Depending on how you like the sauce, add half a cup of water (or more, if the tomatoes are not very juicy) and 1-2 tablespoons of flour to make a thicker sauce.
When the sauce boils, add the meat and cook for another 15-20 minutes on low heat.
In the meantime, we make polenta. When the ostropel is ready, we place it on the plate and garnish it with fresh parsley.
Good appetite at Chicken stew!
& # 8230 that's what's left for the next meal!
Equally tasty are:
30 comments for
Chicken Oyster Recipe
Comment by cineva93 on July 2, 2010 at 09:04
yes & # 8217 that polenta in the shape of a Christmas bell with parsley & # 8217 motz like a fir twig & # 8230 absolutely seductive your polenta))
p.s. thank you for proving that you first enjoy and then we sigh!
Comment by Larisa on July 2, 2010 at 10:38 am
as the case may be, as time allows
ah, I wanted to tell you that I take into account the post in which you said about a chronicle on the cuisine of Turkey, and I am working on it in the meantime
so soon you will read about the wonderful meat balls)))
Comment by cineva93 on July 2, 2010 at 12:32
I can't wait for the story about & # 8220wonderful meat balls & # 8221! I'm okay with you
Comment by bancila on July 2, 2010 at 23:42
what to say & # 8230.pictures: a real work of art !! the final image and more! but FAINA. & # 8230. I know that in some parts of the country flour is used in sauce (regardless of sauce) but I personally prefer not to put it at all
after all, if the tomatoes are not very juicy, the sauce comes out quite thick
p.s. I look forward to Chinese food & # 8230. how about?
Comment by Larisa on July 4, 2010 at 13:56
everyone makes the sauce as they like, depending on the taste
if as a child you are used to certain tastes, you take certain dishes as such and you don't find anything strange
but that doesn't mean we can't do without flour if it's not to everyone's taste
Chinese food & # 8230, what can I say? I don't really go for it, but I still treat))
Comment by mihai popa on July 11, 2010 at 09:12
Isn't that what & # 8221piftelutele & # 8221 are really called meatballs?
Comment by Larisa on July 11, 2010 at 10:48
Depending on the area you are in, they are called meatballs or meatballs.
In Moldova, I always told them the area where I come from, and I will call them that from now on.
Comment by Radu on July 28, 2010 at 12:29
Hmmm, since I've been waiting for a chicken ostrich recipe, yeah, yeah. I can't wait to try the recipe, to see what will come out & # 8230
Comment by Miha on October 4, 2010 at 12:30 p.m.
Chicken tinsel is one of my favorite recipes, but it never comes out like that to my mother. That is, we practice until we make a perfect ostropel & # 8230
You have a 10+ from me for the way you explained the recipe step by step and the extraordinary pictures.
Comment by alina on December 14, 2010 at 14:07
today I will make the ostropel, I don't have corn to make polenta, but I have a strong appetite from our home so the recipe is splendid and I am a good cook & # 8212 - good appetite for all Romanians
Comment by Nicusor on February 7, 2011 at 15:53
Delicious. I deboned the thighs and bones and boiled them in a saucepan with a bay leaf. Instead of tomatoes I mixed broth with bone broth and together with polenta it went great with a glass of semi-dry cold wine made at the monastery.
I really appreciate your blog!
Comment by Larisa on February 21, 2011 at 00:20
Thanks for the appreciation Nicu! I'm glad the ostropel passed the test of your demands!
Comment by Andrei on April 21, 2011 at 20:19
can't put dill instead of parsley ?? I'm crazy about dill
Comment by elisabetha on April 29, 2011 at 16:08
I found you on google. I was looking for chicken ostropel and I expected to find a white sauce with chicken breast. Even so, your recipe surprised me and I think I'll try it soon.
P.S If you want to participate in this contest: you would have great chances http://www.culinar.ro/concurs-festivalul-retetelor-festive/
Comment by larisa on May 9, 2011 at 15:15
Comment by ionela on August 30, 2011 at 11:24 am
Yes, the real spoil is not made with onions ... that's what we're looking for!
Comment by andreea ene on September 8, 2011 at 14:35
Hi, Andreea, the recipe was a culinary delight! I couldn't remember how to prepare the ostropel like at my mother's house. Thanks for the recipe!
Comment by Cris on September 12, 2011 at 13:53
Hello and thank you very much! I can't brag that I'm a cook. But, I followed the steps presented by you (except for the floury part because it doesn't suit me very well) and I had a very good taste. I didn't eat it like mamliga, but with semmel knodel (dry bread dumplings). In the end, the plates looked like yours). I continue to increase and all the best!
Comment by Nicusor on September 29, 2011 at 14:07
Very tasty ostropel recipe, and the images speak for themselves
Comment by Denis on December 15, 2011 at 05:59
Thanks for the recipe I made yesterday and the exceptional sauce was delicious
Comment by dutzzika on January 23, 2012 at 16:14
Comment by Daniela on March 28, 2012 at 09:41
Comment by nico on April 4, 2012 at 10:56
superb & # 8230am made the wonderful ostropel & # 8230mn no bones left :)))))
Comment by Larisa on April 4, 2012 at 11:47 am
I think we try an ostropel again, because we want it, I'm glad it was to your taste
Comment by eu on June 22, 2012 at 19:26
looks very good. I will try too:) super !! before & ampafter))
Comment by Lavinia on July 5, 2012 at 15:00
Every time I decide to cook ostropel, I do everything according to your recipe and it turns out absolutely delicious.
Comment by Larisa on July 17, 2012 at 14:35
Comment by cristina on July 20, 2012 at 12:07
Super recipe and description !! And the end with & # 8220 left for the next meal & # 8221 & # 8230. very cool.
Chicken Leg Ostropel - Recipes
A recipe from The Country of Cuisine
by Alice Ciobanu
Hey, I found a very good meal: Chicken stew. Did you stay? Hey, hey! very fine, wonderful and incredibly tasty. And do you know anything else? Even Miruna eats it, or please taste more. I notice more and more independence with her every day, such as that she gets her hands on you when you try to feed her or spit her out if she doesn't take it on her own. That is, she eats alone, with her little baby teaspoon or with the fork created especially for these little ones & # 8230 brrr! What a child, what a character! She's already 1 and a half years old and she's so independent, I don't know what she would do to me when she was 3-4-5 & # 8230 or 16? I feel a slight cold current on my spine & # 8230 It will be weather, right? :)) Anyway, let me introduce you recipe wonderful.
AndIngredients for Chicken Ostropel
- 4 chicken legs
- 6 cloves of garlic
- half an onion
- a suitable carrot
- about 4 tablespoons of sunflower oil
- 1 1/2 cup tomato juice
- a glass of white wine
- a teaspoon of chopped parsley
- half a teaspoon of thyme
- a teaspoon of sugar
- a teaspoon of salt
- you can also put ground pepper, but I gave up because it eats my little one too
Preparation for chicken tinsel
Cut the thighs in half and heat a frying pan with oil and fry them on both sides. Be careful to always turn them so that they do not stick to the pan.
Cut the cleaned carrot into thin slices, the sliced garlic, finely chopped onion.
When the chicken is ready, take it out on a hot plate and put the onion with the carrot in the pan and cook them for about 4 minutes. Then add the pieces of meat together with the tomato juice, white wine, thyme and sugar. Boil the ostropel on medium heat for about 20-25 minutes and add salt, garlic and pepper and cook for another 15 minutes.
Serve hot chicken ostropel, sprinkled with chopped parsley and polenta.
Oltenian chicken tinsel
Preg & # 259te & # 537ti a & # 537a:
& Icircntr-o crati & # 539 & # 259 & icircnc & # 259p & # 259toare & icircncingi uleiul & # 537i puiul poui s & # 259 se rumeneasc & # 259 vreo 5-10 minutes. Cut the carrot into slices and the diced potatoes and add the chicken. Pour over the water to cover the ingredients and boil. When the meat has boiled, drain the juice. It is a good idea to store it, possibly in a freezer, to use it as a base for other products. Aten & # 539ie! Do not leave it to boil until it is necessary for the vegetables to be cooked, to run out. Put the casserole on the fire again, add the crushed garlic and the oatmeal. After 3 minutes on the fire, but do not mix too much so as not to spoil the vegetables. If there is not enough liquid, you can add 1-2 tablespoons of the previously drained juice. Turn off the heat, add the cream and mix lightly. Sprinkle over chopped parsley. Good luck # 259!
Specifically Romanian, ostropel is one of the most beloved recipes of childhood, especially those who grew up in the country, with grandparents.
To prepare this recipe, you need the following ingredients:
- 2 upper chicken legs
- 2 copanes
- 2 wings
- 3 cans with chopped tomatoes in their own juice or 2.5 kg of well-ripened, garden tomatoes
- 3 tablespoons cold pressed rapeseed oil
- a great connection with green parsley
- salt and pepper
- 2 medium-sized onions, finely chopped.
In a hot pan, place the oil and the chicken pieces seasoned with pepper and brown them on all sides, then remove them from the pan, drain the oil and place on a plate.
In the remaining oil in the pan, fry the onion until soft, then add the chicken pieces and tomatoes. Cover the pot with a lid, turn the heat to low and cook for about 30-40 minutes.
Add the parsley, mix gently and remove from the heat.
The chicken is eaten hot, along with sauce and polenta or bread made in the hearth.
For this recipe to have the specific taste, use chicken raised in the yard. Quality, clean ingredients make a difference and protect our health.
If you use fresh, garden tomatoes, it is ideal to have less juicy but fleshy varieties.
Oltenian oyster, made of chicken legs
Oltenian oyster, made of chicken legs from: chicken legs, salt, chicken soup, pepper, garlic, vinegar.
- 1 kg chicken legs
- 2 cups chicken, vegetable or water soup
- ground black pepper
- 1 large clove of garlic
Method of preparation:
Clean the thighs well, wash them, burn them and cut them in half. Sprinkle with a pinch of salt and fry in 50 ml of oil. You brown them quickly, turning them on all sides.
Pour 2 cups meat broth, vegetable broth or hot water.
Boil the ostropel over medium heat for 25-30 minutes. Peel a squash, grate it and add the rest of the oil, mixing in the same way as with mayonnaise, until each small amount of garlic is incorporated.
Thin with a little water and pour the sauce over the chicken. Bring to a boil, pour a tablespoon of vinegar and sprinkle with ground pepper.