The government of Romania has decided to levy a 16% income tax on witches and the local witches are none too pleased. They’ve thrown poisonous mandrake plants into the Danube to put a curse on the officials, and threatened other spells that use unseemly animal bits.
As garlic, rosemary, and thyme are said to repel witches, I’ve posted this recipe for Chicken Ghiveci (Romanian braised chicken) for any Romanian ministers who might be trolling food blogs for salvation.
Even if you’re not a governmental official in Bucharest (and what are the odds?), this roasted chicken is hearty, flavorful, and perfect for a snowy night.
Chicken Ghiveci (Romanian Braised Chicken)
3 T. olive oil
1 medium onion, thinly sliced
5 garlic cloves, minced
2 bell peppers, seeds removed and sliced
2 pounds chicken breasts
1/2 c. tomato paste
1 t. fresh thyme
1 t. fresh rosemary
2 carrots, coarsely chopped
1/2 c. dry white wine
salt and pepper to taste
Heat oil in a large saute pan over medium heat. Add onions and garlic saute until soft and translucent. Add bell pepper and stir fry for one minute more.
Add chicken breasts, browning both sides (about ten minutes). When browned, add the remaining ingredients and saute for one min then cover and cook for 40-45 minutes until liquid runs clear when chicken is pierced with a fork.
Garnish with finely chopped thyme and rosemary and serve over rice.
Notes: Ghiveci is traditionally made with seasonal vegetables. This version adds chicken to give it some weight. Customarily, it’s also prepared with potatoes but they seem a bit much with the rice so I omitted them. If you’re training for the Iditarod, feel free to add in two cups of diced potatoes.