Chicken ostropel with warm polenta

Chicken ostropel with warm polenta – A traditional recipe, full of flavor

When it comes to comfort food, chicken ostropel holds a special place in the hearts of many of us. This classic recipe, with rich flavors and a delicious sauce, is perfect for a family meal or a dinner with friends. I will share not only the steps to prepare this dish but also some useful tricks and tips that will help you achieve a perfect result.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 4

Ingredients needed:

For the ostropel:
- 4 chicken thighs (preferably upper, for a richer taste)
- 1 head of garlic (about 10-12 cloves)
- 5 tablespoons of vegetable stew (you can use a mix of carrots, peppers, and onions)
- 3-4 tablespoons of olive oil or sunflower oil
- 1 tablespoon of flour
- 100 ml of white wine (for a finer taste, choose a dry wine)
- Salt and pepper, to taste
- 1 teaspoon of sweet paprika
- 1 bunch of fresh parsley, finely chopped (for an extra freshness)

For the polenta:
- 250 g of cornmeal
- 1 liter of water
- 1 teaspoon of salt
- 50 g of butter
- 100 g of grated cheese (optional, but highly recommended)

Step by step for an unforgettable chicken ostropel:

1. Preparing the meat: Start by washing the chicken thighs well. Cut each thigh in half for even cooking. Score the skin in a few places to allow the spices to penetrate better. Sprinkle salt, pepper, and sweet paprika on both sides of the thighs to give them a delicious flavor.

2. Frying the meat: In a large skillet, heat the olive oil or sunflower oil over medium heat. Add the chicken thighs and fry them for about 5-7 minutes on each side until they are golden and crispy. It is important not to overcrowd the pan to allow the meat to brown properly.

3. Adding the wine: After the thighs are browned, add the white wine to the pan. Let it boil for a few minutes until the alcohol evaporates. This will add a complex flavor and tenderize the meat.

4. Preparing the sauce: Remove the thighs to a platter and keep them warm. In the same pan, add the crushed garlic and vegetable stew. Sauté over low heat for 5 minutes, stirring occasionally, until they become slightly golden.

5. Thickening the sauce: Dissolve the flour in a cup of water and add the mixture to the pan. Mix well to avoid lumps. Let the sauce boil for a few minutes until it thickens. Taste and add salt and pepper to your liking.

6. Returning the meat: Place the chicken thighs in the thickened sauce and let them simmer together for about 5 minutes to absorb the flavor of the sauce. Finally, add the chopped parsley for an extra freshness.

Preparing the polenta:

7. Boiling the water: In a pot, bring 1 liter of salted water to a boil. When the water is boiling, add the cornmeal in a rain, stirring continuously with a whisk or wooden spoon. This step is essential to avoid lumps.

8. Cooking the polenta: Let the polenta simmer over low heat for 10 minutes, stirring occasionally. When well cooked, add the butter and grated cheese. Stir until completely melted.

9. Serving: Turn the polenta onto a platter and cut it into slices. Serve the chicken ostropel hot, alongside the polenta and a fresh seasonal salad to complete the meal.

Serving suggestions and variations:
For a personal touch, you can add some green or black olives to the ostropel sauce. Also, if you prefer a spicier sauce, you can add some chopped hot pepper.

Frequently asked questions:
- Can I use another type of meat? Of course! Ostropel can also be prepared with pork or turkey.
- How can I store the food? Ostropel keeps well in the fridge for 2-3 days and can be reheated without problems.

Nutritional benefits:
Chicken ostropel is a good source of protein, and the added vegetables contribute to the intake of vitamins and minerals. Polenta, on the other hand, is an excellent source of complex carbohydrates, providing long-term energy.

Enjoy this chicken ostropel with warm polenta, a simple yet flavorful recipe that will remind you of family meals filled with stories and laughter. Bon appétit!

 Ingredients: 4 thighs, 1 head of garlic, 5 tablespoons vegetable stew, a few tablespoons olive or sunflower oil, 1 tablespoon flour, 100 ml wine, salt, pepper, sweet paprika, parsley for polenta: cornmeal, water, salt, butter, cheese

 Tags:  chicken stew