Chicken Ostropel

Chicken Ostropel with Polenta - a dish that will warm your heart and soul, evoking cherished memories and bringing the aroma of culinary traditions directly to your table. This delicious recipe is perfect for a family dinner or to impress friends at a gathering. The dish is easy to prepare but full of flavor, and the combination with polenta will make every bite a true celebration.

Preparation time: 15 minutes
Cooking time: 45-50 minutes
Total time: 1 hour
Servings: 4-6

Ingredients:
- 6 chicken drumsticks
- 1 large onion
- 5 cloves of garlic + 3 cloves of garlic (for finishing)
- 1 carrot
- 1 tablespoon of tomato paste
- 170 ml of tomato puree
- 700 ml of warm water/chicken broth/vegetable broth
- 80 ml of white wine
- 2 bay leaves
- 1 teaspoon of dried thyme
- 1 tablespoon of flour
- Salt and pepper (to taste)
- A little oil (for frying)
- Fresh parsley (to taste)

Preparation:

1. Preparing the ingredients: Start by finely chopping the onion and grating the carrot. These vegetables will not only add flavor but also a pleasant texture to the Ostropel sauce. Make sure all ingredients are prepared before you start cooking so you can work efficiently.

2. Heating the oil: In a double-bottomed pot, heat a little oil over medium heat. This type of pot helps distribute heat evenly, preventing the ingredients from burning.

3. Sautéing the onion: Add the chopped onion to the hot oil and stir gently for 1-2 minutes. The goal is for it to become slightly translucent without burning. If the onion caramelizes, it will give a bitter taste to the sauce.

4. Adding the meat: Once the onion is cooked, add the chicken drumsticks. Let them brown for about 5-10 minutes, stirring occasionally. It is important not to cook them too much at this stage, as they will simmer in the sauce.

5. Adding the liquids: Pour warm water or chicken/vegetable broth over the meat. This will be the base of your delicious sauce. Cover the pot with a lid and let it simmer on low heat for about 15 minutes.

6. Preparing the sauce: In a bowl, mix the tomato paste with the tomato puree and the tablespoon of flour until you obtain a homogeneous mixture. The flour will help thicken the sauce.

7. Adding the vegetables: After 15 minutes, add the tomato paste mixture to the pot. Also add the grated carrot, salt, pepper, thyme, bay leaves, and the 5 crushed cloves of garlic.

8. The wine: Finally, pour in the white wine, which will add depth and flavor to the sauce.

9. Final simmering: Let the Ostropel simmer for another 15-20 minutes until the sauce thickens slightly. You can adjust the consistency of the sauce by adding water or broth if necessary.

10. Finishing the dish: When the Ostropel is ready, crush the remaining 3 cloves of garlic and chop the parsley. Add them to the pot and mix well just before turning off the heat to keep the flavors fresh.

Serving: The Ostropel is served hot, alongside creamy polenta. You can add a little fresh parsley on top for extra color and flavor.

Helpful tip: If you like a spicier sauce, you can also add a finely chopped chili pepper. Additionally, if you want to enrich the flavor, you can experiment with herbs like rosemary or oregano.

Calories and nutritional benefits: This dish is rich in protein due to the chicken, while the vegetables add vitamins and fiber. A serving of chicken Ostropel with polenta contains approximately 450-500 calories, depending on the amount of polenta and oil used.

Frequently asked questions:
- Can I use pork or beef? Yes, the recipe can be adapted to other types of meat, but the cooking time will vary.
- How can I make the sauce spicier? Add chili peppers or chili flakes.
- Can it be prepared in advance? Yes, the Ostropel retains its taste and aroma even the next day, making it ideal for preparing in advance.

Chicken Ostropel with polenta is more than just a simple dish; it is a true culinary experience that brings family and friends together. Try this recipe and let yourself be carried away by its delicious flavors!

 Ingredients: 6 chicken thighs; 1 large onion; 5 garlic cloves + 3 garlic cloves (to be added at the end); 1 carrot; 1 tablespoon of broth; 170 ml tomato paste; 700 ml warm water/chicken broth/vegetable broth; 80 ml white wine; 2 bay leaves; 1 teaspoon dried thyme; 1 tablespoon flour; salt; pepper; a little oil (for frying); fresh parsley (to taste)

 Tags:  chicken ostropel