Romanian Chicken in Garlic Tomato Sauce (Ostropel de Pui)
Ostropel de pui Say it: os-tro-PEL deh poo-ee
Ostropel de pui is a rustic Romanian chicken stew from the regions of Wallachia and Oltenia. Bone-in chicken pieces are first fried until golden, then gently simmered in a thick, fragrant sauce made from tomatoes, plenty of garlic, and a touch of flour for body. The result is tender meat bathed in a rich, garlicky tomato gravy that clings beautifully to the chicken. It is classic home-cooked comfort food, often prepared for Sunday lunch or family gatherings and served with polenta or crusty bread to mop up every drop of sauce.
Romanian Chicken in Garlic Tomato Sauce (Ostropel de Pui)
Ostropel de pui
Pronounced os-tro-PEL deh poo-ee
- Serves
- 4
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the chicken pieces dry with paper towels and season generously with salt and black pepper on all sides.
Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches if necessary, fry the chicken skin-side down until deep golden and crisp, about 6–7 minutes per side. Transfer to a plate and set aside.
Reduce heat to medium. Add the chopped onion to the same pan and cook, stirring often, until soft and lightly golden, about 5 minutes.
Add the minced garlic and cook for 30–40 seconds until fragrant but not browned. Sprinkle in the flour and stir continuously for 1 minute to cook out the raw taste.
Pour in the tomato passata and chicken stock. Stir well, scraping up any browned bits from the bottom of the pan. Add the bay leaves, paprika, and sugar if using. Bring to a gentle simmer.
Return the chicken pieces to the pan, nestling them into the sauce. Cover partially with a lid and simmer on low heat for 35–40 minutes, until the chicken is very tender and the sauce has thickened to a rich, spoon-coating consistency. Stir occasionally.
Taste and adjust seasoning with more salt or a pinch of sugar if needed. Remove bay leaves.
Sprinkle with chopped parsley just before serving.
Regional variants
Some cooks add a splash of white wine to the sauce or finish with a little sour cream for a creamier version common in certain Transylvanian households. Modern adaptations occasionally use boneless chicken breast, though it is less traditional.
Cook's notes
- Use bone-in, skin-on chicken for the most flavor; the skin renders fat that enriches the sauce.
- If the sauce becomes too thick during simmering, add a splash of stock or water to reach desired consistency.
- For best results, let the dish rest 10 minutes off the heat before serving so the flavors meld.
Serve with
Mămăligă (Romanian polenta), crusty bread, and a simple green salad or pickled vegetables.
Make ahead and storage
Tastes even better the next day. Refrigerate up to 3 days; reheat gently on the stovetop with a splash of water to loosen the sauce.
