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Sunday, April 21, 2013

Garlic and Tomato Sauce Chicken/ Ostropel


2 whole chicken legs, and, optional some breast meat
1 tsp chilli
1tsp smoked paprika
salt and pepper
2 tbs dark sugar
2 cans of plum tomatoes
Garlic - insert amount here (we used both garlic and spring garlic)

The whole idea behind this dish is to use and combine the sweetness of the tomatoes with the caramelised taste of cooked garlic. The amount of garlic used is up to you, in our kitchen this dish is called garlic extravaganza, so that should give you an idea of how much we use (to be precise, 3 garlic heads).

The recipe is a super easy one, a rather oldschool dish made by our grandparents, who used very ripe tomatoes to give an unique taste (the season being what it is, we substituted those with canned).  First, rub the meat with salt, pepper, chilli and paprika. Heat up about 2-3 tbs of vegetable oil, put your chicken legs in and cook them until they start getting golden brown on all sides (by they way, we almost burned the meat when watching TV-damn you, Doctor Who! ). If u want to use breast meat, make sure you start cooking it a bit later, as you don't want to burn it.  Add the sugar and cook until caramelized ( about 3-4 minutes). Add the canned tomatoes, lower the fire to a medium, cover and let it cook for about 15 minutes. After that add the garlic; the faster you throw in the garlic and the more it cooks, the sweeter and less pungent the flavour will be (kinds like a garlic confit). If the liquid dropped too much, just add chicken stock. When the meat is done (it should come of the bone easily), turn the heat off and add the chopped parsley.  


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