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Romanian Braised Chicken (Ghiveci)

5 thighs, preferably with bone and skin

1 onion, coarsely sliced

1 fresh hot pepper finely chopped

1 red pepper, strips or coarse cubes

1 green pepper, strips or coarse cubes

2 small zucchini, unpeeled, sliced

8 whole cherry tomatoes

10 champignon mushrooms, sliced

10-15 pitted black olives, optional

Salt and pepper to taste

Herbs (marjoram, thyme, parsley), to taste

braiseed romanian.jpg

Heat 3-4 tablespoons of oil in a wide pan and brown the meat. When the meat is brown and crispy place over the onion. Cover the pot.


When the onion softens and gets some color add the hot pepper and the regular peppers.


After a minute add the zucchini and cherry tomatoes, mix gently and cook for a minute. The Romanians did not use tomatoes because there was no cherry then and the regular tomatoes leave juice.


Sprinkle with mushrooms and olives, add salt and pepper. Add herbs and cook for a few more minutes, shaking the pan.


Check if there is too much sauce, then cook another drop, if the stew is not liquid transfer the chicken pieces over the vegetables and serve immediately

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