Chicken Ghiveci Romanian Braised Chicken Recipes

CHICKEN GHIVECI (ROMANIAN BRAISED CHICKEN)

Steps:

• 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.

ROMANIAN SOUR CREAM CHICKEN

Steps:

• Clean chicken and cut into pieces.
• Brown pieces in hot butter in heavy frying pan, then remove chicken to casserole.
• Reheat butter in pan and add flour, blending carefully. Heat and stir until mixture is light brown. Cool roux thoroughly. Will not curdle if roux is cooled before sour cream is added.
• Add sour cream slowly, mix well and simmer for a few minutes. Pour this over chicken in casserole. Add mushrooms, seasonings, parsley and scallions (green tops and all) and water. Sprinkle paprika over mixture.
• Cover tightly, place in a 325 degree oven and cook for 1 1/2 hours, or until chicken is tender.
• The sauce that is made is VERY thin, so I would make a larger roux, or at the end add a thickener.

GHIVECI---ROMANIAN VEGETABLE STEW

Steps:

• Heat the oil in a large stewpot or Dutch oven.
• Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
• Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
• Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
• Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
• Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
• Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
• Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
• Serve hot with rice. This is a treat!