Romanian-Style Chicken Ostropel

Pat the chicken dry, rub with salt and black pepper, and let sit for 10 minutes at room temperature. Cut the onion into half-rings, slice the bell pepper into strips, chop the tomatoes into pieces, and finely mince the garlic.

Heat the oil in a wide, heavy-bottomed pot. Add the chicken in a single layer and sear over medium heat for 4–5 minutes per side, until golden brown. Transfer the meat to a plate.

In the same oil, sauté the onion and bell pepper for about 5 minutes, until the onion turns translucent.

Pour in the dry white wine, bring to a boil and simmer for 2–3 minutes to burn off the sharp alcohol smell.

Add the tomatoes, thyme and bay leaf, return the chicken to the pot and pour in the water. Cover with a lid and braise over low heat for 25–30 minutes, until the meat is tender.

Add the garlic, stir, and simmer uncovered for another 8–10 minutes to let the sauce thicken. Taste and adjust with salt and black pepper as needed.

Remove from heat, sprinkle with chopped parsley, and serve hot with mamaliga or pickled vegetables.