Romanian Chicken Stew (Ostropel)
Ostropel Say it: os-tro-PEL
Ostropel is a traditional Romanian chicken stew known for its rich, garlicky tomato sauce. Originally a peasant dish from rural Romania, it is commonly prepared for family Sunday lunches and festive gatherings. The chicken is simmered until tender, then finished with a generous amount of crushed garlic and fresh herbs that give it a bold, comforting flavor. What makes ostropel special is the perfect balance between the sweet acidity of tomatoes and the pungent garlic, creating a sauce that begs to be mopped up with bread.
Romanian Chicken Stew (Ostropel)
Ostropel
Pronounced os-tro-PEL
- Serves
- 4
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. 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 them generously with salt and black pepper.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches, about 4 minutes per side, until golden. Remove and set aside.
In the same pot, lower the heat to medium and add the chopped onions. Cook for 6-7 minutes until soft and lightly golden, scraping up any browned bits from the chicken.
Add 4 crushed garlic cloves and the tomato paste. Stir for 1 minute until fragrant.
Pour in the tomato passata, chicken stock, paprika, and bay leaves. Stir well and bring to a gentle boil.
Return the browned chicken to the pot, nestling the pieces into the sauce. Cover, reduce heat to low, and simmer for 35-40 minutes until the chicken is very tender and the sauce has thickened.
Remove the lid, stir in the remaining 6 crushed garlic cloves, chopped parsley, and dill. Simmer uncovered for 5 more minutes to mellow the raw garlic flavor slightly.
Taste and adjust seasoning with more salt if needed. The sauce should be thick enough to coat the back of a spoon.
Regional variants
Some regional versions add a splash of white wine to the sauce or include finely diced carrots and celery with the onions. Modern cooks sometimes finish the dish with a spoonful of sour cream, though this is not traditional.
Cook's notes
- Use bone-in chicken for the most flavor; boneless thighs work in a pinch but reduce cooking time by 10 minutes.
- Crushing the garlic rather than chopping it releases more pungent flavor, which is essential to authentic ostropel.
- The stew tastes even better the next day after the garlic and herbs have had time to meld.
Serve with
Mămăligă (Romanian polenta), crusty bread, and a simple cabbage salad or pickles.
Make ahead and storage
Refrigerate up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
