Tocană de Pui cu Mămăligă
A hearty and flavorful chicken stew, often served with a side of traditional mămăligă (polenta). This dish showcases the rustic, comforting flavors of Moldovan cuisine.
🧂 Ingredients
- 1.5 kg Chicken thighs(bone-in, skin-on, cut into pieces)
- 2 large Onions(chopped)
- 2 medium Carrots(chopped)
- 1 large Bell pepper(any color, chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 200 ml Dry white wine
- 500 ml Chicken broth
- 2 Bay leaves
- 1 tsp Thyme(dried)
- 1 tsp Paprika
- to taste Salt
- to taste Black pepper
- 3 tbsp Vegetable oil
- 200 g Cornmeal(for mămăligă)
- 800 ml Water(for mămăligă)
- 1 tsp Salt(for mămăligă)
👨🍳 Instructions
- 1
Season chicken pieces generously with salt and pepper.
💡 Tip: Allow chicken to come to room temperature for about 20 minutes before cooking for even browning. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides until golden. Remove chicken and set aside.
- 3
Add chopped onions, carrots, and bell pepper to the same pot. Sauté until softened, about 8-10 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Stir in minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
- 5
Deglaze the pot with white wine, scraping up any remaining browned bits. Let it simmer for 2-3 minutes until slightly reduced.
- 6
Return the browned chicken to the pot. Add chicken broth, bay leaves, thyme, and paprika. Bring to a simmer.
💡 Tip: Ensure chicken is mostly submerged in liquid. - 7
Cover the pot, reduce heat to low, and simmer for at least 1 hour, or until chicken is tender and cooked through. Stir occasionally.
💡 Tip: The longer it simmers, the more the flavors will meld. - 8
While the tocană is simmering, prepare the mămăligă. Bring water and salt to a boil in a heavy-bottomed saucepan. Gradually whisk in the cornmeal to prevent lumps.
💡 Tip: Use a whisk for the initial addition of cornmeal. - 9
Cook the mămăligă over medium-low heat, stirring frequently with a wooden spoon, until it thickens and pulls away from the sides of the pan, about 20-30 minutes.
💡 Tip: Stirring is crucial to prevent sticking and ensure a smooth texture. - 10
Adjust seasoning of the tocană with salt and pepper to taste. Remove bay leaves before serving.
💡 Tip: Taste and adjust seasoning just before serving. - 11
Serve the chicken tocană hot, spooned over a generous portion of mămăligă.
💡 Pro Tips
- ✓For a richer flavor, use chicken broth instead of water for the mămăligă.
- ✓Add a dollop of smântână (sour cream) to the tocană before serving for extra creaminess.
- ✓This dish can be made ahead of time and reheated; the flavors often improve the next day.
🔄 Variations
- Add mushrooms or potatoes to the stew for a heartier meal.
- For a spicier kick, add a pinch of red pepper flakes with the paprika.