Chicken Ghiveci (Romanian Braised Chicken)
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine, while it also includes influences from the cuisines of other neighbours, such as Germans, Serbs, Bulgarians and Hungarians.
Quite different types of dishes are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe (ciorbă de burtă) and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or traditionally borş. The category ţuică (plum brandy) is a generic name for a strong alcoholic spirit in Romania, while in other countries, every flavour has a different name.
In history of Romanian culinary literature, Costache Negruzzi and Mihail Kogălniceanu are the compilers of a cookbook ″200 reţete cercate de bucate, prăjituri şi alte trebi gospodăreşti″ (200 tried recipes, pastries and other household things) printed in 1841. Also, Negruzzi writes in «Alexandru Lăpuşneanu»: «In Moldavia at this time, fine food wasn’t fashioned. Greater feast could have included few courses. After Polish borş, Greek dishes follow, boiled with herbs floating in butter, after that, Turkish pilaf, and finally cosmopolitan steaks».
This is a Romanian chicken dish that we love having with either bread or rice. DH would whip up a lot to last us for days so we don’t need to cook much and we never get bored with it. Dried spices are used here to speed up preparation time and preparation time here assumes that the chicken has already been cut. -Romanian Cook
- 3 tablespoons olive oil
- 1 medium onion, thinly sliced
- 5 garlic cloves, minced
- 2 red bell peppers, deseeded and sliced
- 1 kg chicken piece, or cut-ups
- 1/2 cup tomato paste
- 2 large potatoes, diced
- 1 pinch dried thyme
- 1 pinch dried rosemary
- 2 carrots, chopped into chunks
- 1/2 cup dry white wine
- 1 pinch sugar
- 1 pinch salt
- 1 pinch pepper
- Heat oil in large wok or casserole pan until hot enough to cook.
- Add onions and garlic stir frying 1 min until soft.
- Add bell pepper and stir fry for 1 minute
- Add chicken cut ups and brown both sides 10-13 minutes.
- Add rest of ingredients, stir fry for 1 min then cover and cook for 40-45 mins until the chicken looks cooked and there’s no blood when pierced by a fork near the bones.
- Garnish with thyme or rosemary (optional) and serve with bread or rice.