Chicken Ostropel with Mashed Potatoes

Chicken Ostropel with Mashed Potatoes

I took some chicken thighs out of the freezer because I had no other ideas and wanted something simple to make. Ostropel is the kind of dish I often return to, especially when I find some good garlic and potatoes for the mash. Even though the picture didn't turn out great, the plate was emptied quickly.

Quick Info

Total time: about 1 hour
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Servings: 3
Difficulty: easy
Recipe type: main dish, home cooking, everyday food

Ingredients

For the ostropel:
- 3 chicken thighs, cut in half
- 50 ml oil
- 8 garlic cloves
- 100 g tomato paste
- 200 ml beer (or a glass of white or red wine)
- 3 cups of water (about 600-700 ml)
- salt
- pepper
- thyme

For the mash:
- 4 large white potatoes
- 50 g butter
- 70 ml milk
- salt

Preparation method

1. Wash the chicken thighs, dry them with a towel, and sprinkle salt over them.
2. Heat the oil in a wider pot over medium heat. Add the chicken pieces and brown them on all sides until they develop a light golden crust. Don’t crowd them so they fry instead of boiling.
3. Once browned, add 4 garlic cloves roughly crushed with the knife blade. Sauté for a few seconds until fragrant, without burning.
4. Pour 3 cups of warm water into the pot, cover with a lid, and let it simmer for 10 minutes over medium heat.
5. Remove the lid, add salt to taste, a bit of freshly ground pepper, and a little thyme. Add 200 ml of beer (or wine, if you prefer) and stir.
6. Add 100 g of tomato paste. Stir and let the ostropel continue to simmer uncovered, over low to medium heat, until the meat is well cooked and the sauce thickens slightly. Occasionally turn the thighs and check if you need to add more water. In the end, the sauce should be thick, not too watery.
7. 4-5 minutes before turning off the heat, add the remaining 4 garlic cloves, grated or crushed. Stir gently to distribute the flavors.
8. Finally, sprinkle chopped parsley if you like (optional, depending on your preferences).

For the mash:
1. Peel 4 large white potatoes and cut them into suitable pieces.
2. Boil them in salted water. Let them cook until a fork easily pierces them.
3. Drain all the water and mash the potatoes while they are hot.
4. Add 50 g of butter cut into pieces and 70 ml of milk, little by little, and mix until you get a fluffy mash. Taste and add more salt if needed.
5. Serve the ostropel hot, with mashed potatoes on the side, directly on the plate.

Why I make this recipe often

It's a recipe I return to because the ingredients are readily available and it doesn’t require much work. If I have chicken in the freezer and potatoes in the pantry, I know I can quickly put a hearty meal on the table. Plus, the taste is balanced and works for any season.

Tips and variations

Tips
- Don’t fry the garlic too hard at the beginning, or it will become bitter.
- If you want a thicker sauce, let it simmer uncovered and stir towards the end.
- The mash turns out creamier if you add the butter while the potatoes are hot.

Substitutions
- In the absence of beer, you can use a glass of white or red wine. I have done that when I only had opened beer that had lost its fizz.
- You can use pepper paste for a different flavor, but don’t completely replace the tomato paste.
- If you don’t have thyme, you can leave it out, but its absence slightly changes the classic taste.

Variations
- If you have it, you can add chopped green parsley at the end, but it’s not mandatory.
- The meat can be replaced with chicken breast, but it won’t be as tender.
- For a richer taste, you can use some sliced mushrooms, but that’s not part of the basic recipe.

Serving ideas
- Ostropel goes best with mashed potatoes, but I’ve also eaten it with polenta when I didn’t have potatoes.
- A simple salad of tomatoes or pickles completes the plate, especially if you want something sour on the side.

Frequently asked questions

1. Can I use only chicken wings?
Yes, but wings cook faster and don’t have as much meat as thighs. The boiling time should be shortened.

2. If I don’t have beer or wine, what can I use?
You can use just water, but the taste will be a bit simpler. Beer or wine adds an extra flavor, but they are not absolutely necessary.

3. How thick should the sauce be?
The sauce should be thick, but not too thick. If it remains too thin, let it simmer uncovered for a few minutes until it reaches the desired consistency.

4. Can it be made with pork?
Technically, yes, but it’s no longer the classic chicken ostropel. The cooking times change, and the final taste differs quite a bit.

5. What do I do if the sauce is too sour?
If the tomato paste is more acidic, you can add a pinch of sugar towards the end, but it’s not mandatory. Taste first and see if it’s needed.

Nutritional values

The values are approximate, for one serving (a quarter of the recipe):
Calories: 600-700 kcal
Proteins: 32-35 g
Carbohydrates: 40-45 g
Fats: 32-36 g
The values may vary depending on the type of chicken used and how much sauce remains in the end.

Storage and reheating

Ostropel keeps well in the fridge, in a covered container, for up to 2 days. The mash slightly changes texture when cold, but can be reheated in the microwave or over low heat, stirring with a spoonful of milk or water. Ostropel can be reheated on the stove or in the microwave without issues. I do not recommend freezing the mash – it becomes grainy after thawing.

 Ingredients: 3 chicken thighs cut in half, 50ml oil, 8 cloves of garlic, tomato paste - about 100g, 200ml beer, salt, pepper, thyme, water. For the puree: 4 large white potatoes, 50g butter, 70ml sweet milk, salt, water.

 Tags:  chicken ostropel