Romanian Chicken Stew
Romanian Chicken Stew



  • 1 tbsp oil
  • 4 chicken thighs, skin and bone removed
  • 3 red onions, sliced
  • 100ml white wine
  • 250ml chicken stock
  • 400g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tsp sugar
  • 700g drained gherkins, sliced into rounds
  • 20g chopped dill
  • Bread, to serve
  • Heat the oil in a casserole and brown the meat all over for 5 mins. Remove from the pan and set aside. Add the onions to the casserole, stirring to coat with the oil and meat juices. Cook for 10 mins to soften, then pour in the wine and bubble for 3 mins. Add the stock and chicken back to the pot, cover with the lid and cook for 5 mins.
  • Add the tomatoes, tomato puree, gherkins and sugar, stir gently and then simmer for 15 mins. Once the meat is cooked through, stir in the dill and serve hot with crusty bread for dipping.
30 mins
4 serving

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