Chicken Ghiveci

I honestly had never heard of Moldovian food before reading Innochka's Kitchen.  This recipe looked very interesting and full of vegetables that I love.  Sadly, C did not agree.  He picked out all the chicken, took two bites of zucchini and deemed the bell pepper to be overcooked.  Oh well, more leftovers for me.  He asked that I make "chicken seasoned with salt and pepper" and possibly "some plain vegetables."  No way is that ever going to happen.  I did use fresh thyme and rosemary from my happy herb bushes on our front stoop.  They are holding up well so far, but I do need to get to re-planting them.

Chicken Ghiveci

2 tablespoons vegetable oil
½ mild onion, thinly sliced
2 garlic cloves, crushed
1 bell pepper, seeded and sliced
2 boneless skinless chicken breasts, cut into 1” cubes
6 tablespoons tomato paste
2 potatoes, diced
½ teaspoon dried rosemary
½ teaspoon dried marjoram
½ teaspoon dried thyme
3 carrots, peeled and cut into chunks
½ small celeriac, cut into chunks
¾ cup dry white wine
1 zucchini, sliced
salt and black pepper

Heat the oil in a large Dutch oven. Add the onion and red peppers and cook for 1-2 minutes, until soft. Add the chicken, and cook for 5 minutes more. Add the garlic and sauté for 30 seconds more. Add the tomato paste, potatoes, herbs, carrots, celeriac and white wine; season to taste with salt and pepper. Cook over low heat, covered for another 40-50 min. Add zucchini slices 5 min before end of cooking. Adjust the seasoning to taste.

Pin It Now!