Romanian chicken and gherkin stew

Romanian chicken and gherkin stew
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, simmering time 30 min

This recipe for Romanian chicken stew comes from blogger Irina Georgescu. Although she has made the UK her home, it’s her Romanian culinary heritage – and especially her mum’s cooking – that remain her source of pride and inspiration. Give this fantastic one-pot a go, made with gherkins and dill, and serve with crusty bread for mopping up all the delicious juices.

Nutrition: per serving

Calories
245kcals
Fat
5.9g (1.2g saturated)
Protein
25.5g
Carbohydrates
15.0g (12.7g sugars)
Fibre
5.4g
Salt
3.4g
Calories
245kcals
Fat
5.9g (1.2g saturated)
Protein
25.5g
Carbohydrates
15.0g (12.7g sugars)
Fibre
5.4g
Salt
3.4g

Ingredients

  • 1 tbsp sunflower oil
  • 4 skinless, boneless free-range chicken thighs
  • 3 red onions, finely sliced
  • 100ml dry white wine
  • 250ml chicken stock
  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp caster sugar
  • 700g gherkins (drained weight), sliced into rounds
  • 20g fresh dill, chopped
  • Crusty bread to serve

Method

  1. Heat the oil in a casserole 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.
  2. Add the onions to the same pan, stirring to coat in the oil and scraping up any sticky bits at the bottom of the pan. Cook for 8-10 minutes until softened and translucent.
  3. Add the white wine, bubble for 1 minute, then add the stock and the browned chicken thighs. Cover with the lid and cook over a medium heat for 5 minutes.
  4. Add the tinned tomatoes, tomato purée, sugar and gherkins, stir gently, then cover and simmer for 15 minutes. If it starts to dry out, add a splash of water – the stew should be juicy around the edges but not watery. It’s ready once the chicken has cooked through and the gherkins are soft in the middle but retain a slight crunch.
  5. Just before serving, stir in most of the dill, season to taste, then spoon into warmed bowls and sprinkle the remaining dill over the top. Serve with bread to soak up all the delicious juices.

delicious. tips

  1. The pickled gherkins in this dish call for a tangy, fairly acidic white such as a French sauvignon blanc.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
delicious. October

Rate & review

Rate

4.5 votes

Reviews

Share your thoughts...

Rate & review

Rate

4.5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

October delicious.