Quick Chicken Thigh Stew with Garlicky Mushroom Bites | Tocană rapidă de pulpe de pui cu bucățele de ciuperci cu usturoi
A comforting, flavorful dinner ready in under 30 minutes — approved by even the toughest critics (like your husband)!
Ingredients
For the Chicken Stew:
2 medium onions, finely chopped
400 grams chicken thighs, washed and cleaned
3 garlic cloves, finely chopped or grated
1 bay leaf
1 tablespoon tomato paste (or use broth)
1½ cup water
Salt (to taste)
Cooking oil (as needed)
For the Mushroom "Meatballs":
4 garlic cloves, grated
2 tablespoons oil
Salt (to taste)
Black pepper (to taste)
Fresh parsley, chopped
½ cups water ((Note: Mushrooms themselves are implied but not explicitly mentioned. If mushrooms were the base ingredient for the “meatballs,” consider adding 200–300 g finely chopped or pre-cooked mushrooms.))
Instructions
Chicken Stew:
Sauté the Onions:
In a heated pan, add a little oil.
Sauté the chopped onions for 2–3 minutes.
Add a splash of water and cook until the onions soften.
Cook the Chicken:
Add the chicken thighs to the softened onions.
Fry for a few minutes until they start to brown.
Add Flavor:
Add the chopped or grated garlic and bay leaf.
Stir in 1 tablespoon tomato paste (or broth).
Pour in 1½ cups of water and season with salt.
Stir well and let everything simmer until chicken is fully cooked and tender.
Mushroom "Meatballs" (Garlicky Side Bites):
In a bowl, combine:
4 grated garlic cloves
2 tablespoons oil
Salt, pepper, and chopped parsley
½ cup water
Mix or knead the ingredients thoroughly.
(If using mushrooms, add them here — either pre-cooked or very finely chopped.)
Optionally use a mortar and pestle for extra texture and flavor.