Romanian Chicken and Gherkin Stew
As regular readers of the blog will know, I am always on the look out for new and unusual recipes to try so when I came across a Romanian recipe which used lots of gherkins in a chicken and tomato stew I simply had to give it a go!
Now I love anything with a bit of zing - fish and chips covered in vinegar, prawn cocktail crisps, margaritas... you get the idea - so when I saw this I was definitely intrigued. However, whilst there is definitely a kick of acidity, the flavour is so much more than that. Succulent chicken, rich tomatoes, sweet red onions and an optional hit of chilli make this a well-balanced and moreish dish perfect for any day of the week.
Romanian Chicken and Gherkin Stew
Serves 4
1 tbsp sunflower oil
600g skinless, boneless chicken thighs
3 red onions, finely sliced
200ml dry white wine
250ml chicken stock
400g tin chopped tomatoes
1 tsp chilli flakes
1 tsp caster sugar
700g gherkins (drained weight), sliced into rounds
sea salt and freshly ground black pepper
Heat the oil in a casserole or large sauce pan over a medium heat, then add the chicken and brown for 5 minutes on each side. Remove the chicken from the pan and set aside on a plate. Once cool enough to handle, chop into chunks (I used scissors to make this easier).
Add the onions to the same pan with a good pinch of salt, stirring to coat in the oil and scraping up any sticky bits at the bottom of the pan. Cover with a lid and cook for 8-10 minutes until softened and translucent.
Add the white wine, bubble for a few minutes until reduced to almost nothing, then add the stock and the browned chicken. Cover with the lid and cook over a medium heat for 5 minutes. Add the tinned tomatoes, chilli flakes, sugar and gherkins, stir gently, then simmer for 15 minutes until the sauce has thickened and the chicken is cooked through.
Season the stew to taste and serve with either rice or crusty bread for soaking up the juices.
Now I love anything with a bit of zing - fish and chips covered in vinegar, prawn cocktail crisps, margaritas... you get the idea - so when I saw this I was definitely intrigued. However, whilst there is definitely a kick of acidity, the flavour is so much more than that. Succulent chicken, rich tomatoes, sweet red onions and an optional hit of chilli make this a well-balanced and moreish dish perfect for any day of the week.
Romanian Chicken and Gherkin Stew
Serves 4
1 tbsp sunflower oil
600g skinless, boneless chicken thighs
3 red onions, finely sliced
200ml dry white wine
250ml chicken stock
400g tin chopped tomatoes
1 tsp chilli flakes
1 tsp caster sugar
700g gherkins (drained weight), sliced into rounds
sea salt and freshly ground black pepper
Heat the oil in a casserole or large sauce pan over a medium heat, then add the chicken and brown for 5 minutes on each side. Remove the chicken from the pan and set aside on a plate. Once cool enough to handle, chop into chunks (I used scissors to make this easier).
Add the onions to the same pan with a good pinch of salt, stirring to coat in the oil and scraping up any sticky bits at the bottom of the pan. Cover with a lid and cook for 8-10 minutes until softened and translucent.
Add the white wine, bubble for a few minutes until reduced to almost nothing, then add the stock and the browned chicken. Cover with the lid and cook over a medium heat for 5 minutes. Add the tinned tomatoes, chilli flakes, sugar and gherkins, stir gently, then simmer for 15 minutes until the sauce has thickened and the chicken is cooked through.
Season the stew to taste and serve with either rice or crusty bread for soaking up the juices.
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