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Pui Caramelizat cu Ceapă și Usturoi
Tender chicken pieces slow-cooked with a generous amount of caramelized onions and garlic, creating a rich, sweet, and savory sauce. This dish is a testament to the simple yet profound flavors of Romanian home cooking.
🧂 Ainekset
- 800 g Chicken thighs(boneless, skinless, cut into 2-inch pieces)
- 4 large Yellow onions(thinly sliced)
- 8 cloves Garlic cloves(minced)
- 200 ml Chicken broth
- 100 ml White wine (optional)
- 3 tbsp Vegetable oil or sunflower oil
- 1 tsp Sugar
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Season the chicken pieces generously with salt and pepper.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-low heat. Add the sliced onions and cook very slowly, stirring occasionally, for 30-40 minutes, or until they are deeply golden brown and caramelized. Add the sugar during the last 10 minutes of caramelization to help the process.
- 3
Once the onions are caramelized, add the minced garlic and cook for another minute until fragrant. Do not burn the garlic.
- 4
Push the onions and garlic to the sides of the pot, or temporarily remove them. Increase the heat to medium-high. Add the chicken pieces to the pot and sear them on all sides until golden brown, about 5-7 minutes.
- 5
If using white wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
- 6
Return the caramelized onions and garlic to the pot (if removed). Pour in the chicken broth. Bring the liquid to a simmer.
- 7
Reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the chicken is cooked through and very tender, and the sauce has thickened slightly.
- 8
Taste and adjust seasoning with salt and pepper if needed.
- 9
Serve hot, garnished with fresh chopped parsley. This dish is excellent served with mămăligă (polenta) or mashed potatoes.
💡 Ammattilaisvinkit
- ✓The key to this dish is slow and patient caramelization of the onions. Don't rush this step.
- ✓Use chicken thighs for the best flavor and tenderness, as they are more forgiving during the long cooking process.
- ✓If the sauce seems too thin at the end, you can remove the chicken and simmer the sauce uncovered for a few minutes to reduce it.
- ✓Minced garlic can burn easily, so add it towards the end of the onion caramelization.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of thyme or rosemary along with the broth for an herby note.
- A tablespoon of tomato paste can be added with the garlic for a touch of acidity and color.
- For a spicier version, add a pinch of red pepper flakes with the garlic.