Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 hen portions (breast, thighs, etc.),
- 4 tablespoons oil,
- 7 oz/200 g olives,
- 1 tablespoon tomato sauce,
- 1 teaspoon flour,
- 3 onions,
- 1 teaspoon vinegar,
- or 1/2 cup wine,
- 1 lump sugar,
- salt,
- 1 bay leaf
Directions
Fry the hen pieces in 2 tablespoons of oil, add 3-4 tablespoons of water and simmer.
Every now and then, turn the pieces, adding 2-3 tablespoons of water.
When the meat is half done, add washed and pricked olives.
Separately, fry the chopped onion in two tablespoons of oil until yellow.
Add the flour, let fry a little longer, then add a cup of chicken broth or water, tomato sauce, salt, sugar, bay leaf and wine or vinegar.
Pour this sauce over the meat and let boil until the meat is done.
You may serve this warm or cold.
Category:Romanian Recipes
Category:Romanian Meat Dishes