Traditional recipes

Pui manastiresc by Radu Anton Roman

Pui manastiresc by Radu Anton Roman

The chicken will be cleaned, portioned and washed. The thighs, chest and wings are set aside, and the rest is boiled in water with a little salt. The thighs cut in half, the chest in smaller pieces, are seasoned with pepper, thyme, paprika. Fry in butter.

Put the chopped onion in a little hardened butter, then the sliced ​​kaizer also, drained mushrooms and pancakes. After a few minutes, quench with wine and soup from the boiled pieces. Add the fried meat and the boned meat from the cooked pieces.

Mix and bake for 15-20 minutes. After removing, it matches the taste, then add sour cream mixed with beaten eggs, greens, a little salt and pepper and the word of the master ... "it's hard not to throw yourself, crazy, with polenta with everything, in this goodness sophisticated"

Good appetite!!

Chicken in a cauldron (Radu Anton Roman's recipe)

A leitmotif, another landmark of what restaurants rightly consider Roman cuisine, with one shy remark: chicken, if boiled & icircn oil, comes out bland and floury like a zero star hotel towel.

And the wine, at the bardaca, if we are near the Danube, only Babeasca Neagra from Calafat can be musty, sour and cat - because, he allows himself, whatever he does is still seen to be of good lineage!

But, at the house of the forester Ionica from Hunia-Maglavit - at the same table with a senile and fallen Petrache Lupu, who was happily bathing his angelic visions - -and with those cattle there, like only a thousand one or picket aren't they ?!) who could stand with their foreheads up next to any Romanian red wine (and not only).

Anyway, with the cock (two kilos!) Made by Ionica in goose and duck butter.

Monastery chickens

It is eaten hot, with a polenta next to it, just as hot! I didn't have polenta, so I devoured it with black homemade bread, hot of course! The conclusion & # 8230 & # 8221 is hard not to throw yourself, crazy, with polenta with everything, in this sophisticated goodness as a Jesuit justification, it is impossible not to try to swim in it as in the edenic, amniotic water of the divine masterpiece. ” & # 8211 Radu Anton Roman


  • 500 g chicken (I used breast)
  • 150 g mushrooms
  • 300 ml sour cream
  • an onion
  • 3 cloves of garlic garlic
  • 3-4 slices of smoked bacon
  • an egg
  • 200 ml chicken soup (I made from soup cubes)
  • 150 ml of sweet white wine
  • butter
  • salt, pepper, thyme, paprika
  • parsley

Cut the chicken into small cubes, season well with salt, pepper, thyme and paprika. Cook in butter, mixed with a little oil, so as not to burn the butter. When the meat is browned, put 100 ml of the soup over it, and put it in the oven, preheated, of course, to 160 degrees (low heat). Leave for about 15 minutes to penetrate.

Finely chop the onion together with the smoked bacon, also cut into cubes, also in butter. Cut the mushrooms into slices, and place them over the onion and bacon. Leave the mushrooms to harden for a few minutes, and put the wine and the rest of the soup over them. Leave it on the fire until the sauce starts to boil. Pour over the steak from the oven, and mix well. Pour 150 ml of sour cream on top. Leave in the oven for another 15 minutes.

Meanwhile, mix an egg with salt, pepper, thyme and chopped parsley. The rest of the sour cream is spun in it, to bind like brothers. When the 15 minutes have elapsed, mix the sauce obtained in the dish, and bake for a maximum of 5 minutes. Remove and serve.

Guaranteed is one of the best foods you have ever eaten! I have to say it again: it is EXTRAORDINARY!

Hot spot for hunting - a recipe by Radu Anton Roman

Now I don't know if it's really the regretted master, but the boys / girls people (to be "politically correct") here claim so.

I was telling you that, in the winter, I made a short circuit through the Szeklerland. If you want, you can find the stories here and here. When I returned from the Izvoare Wildlife Park, I also discovered a “presentation” store that sold meat and game specialties (wild boar, deer, deer). We took something home and set out to return.

Now in the summer, we booked in advance a stay of 7 nights at Nagy Lak IV, on the shores of Târnava Mari, close to the exit from the village of Sub Cetate to the Zetea accumulation lake, about 20 km away from Odorheiul Secuiesc. Even before reaching the place that was to be our home for a week, we made a detour through Izvoare, to the Honor store, which I mentioned above.

We stocked up on wild boar meat. Unable to decide, we took a little of everything: neck (1.3 kg), thigh (0.98 kg) and back (1.3 kg). The price was good, I say.

In the meantime, the lamb meat had also appeared in the offer, so we also took 1.1 kg of lamb neck, enough to make a bográcsgulyás, a “boneless lamb's back” (ie some lamb chops) with which we returned home, without having time to cook them, mititei (with game meat, respectively lamb), spicy game sausages , venison, scallops, ham and chard ribs. The whole business cost us about 350 lei and something small - that is, less than 75 euros.

Arrived at the pension on Sunday afternoon (actually a cottage in all respects, with 500 sq m of land just for us - I'll tell you elsewhere what are the facilities offered by the "turnkey houses" from Nagy Lak III - VII, or you can find out here) I set the menu for next week. How the wild boar had to stay at the marinade (in stain or marinade) at least 2-3 days, I scheduled it for Thursday, Friday and Saturday.

I had come partially prepared from home with the spices, so I thawed the meat and looked for a reliable recipe for the marinade. I opted for the “hot” one that I told you about in the opening and that I give back in full, in quotes, with a source, so that we don't have words at trial.

"Mature game meat, especially, has a lot of personality. In order to get closer to their habits, so as not to seem too strong or too strange in taste, the Mioritic (but influenced by the west) townspeople marinate it, before cooking it. The peasants, on the other hand, immediately put it in a pot, tray or saucepan and cook it fresh, for hours, on a low heat, until it is tenderer than a fluffy cream.

Stain (hot): Bring to a boil over high heat for 1 quarter of an hour: 1 liter of dry white or red wine, 1 glass of good vinegar, 1 liter of water, 1 grated onion, 1 grated carrot, 1 grated celery, 2 chopped garlic heads, a few leaves bay leaves, 2-3 sprigs of thyme, a few grains of thyme, peppercorns.

Allow to cool and pour over the game meat.

Stain (cold): 1 liter of wine, 1 glass of vinegar, 1 glass of oil, 1 grated onion, 1 grated celery, pepper, thyme, thyme, 2 heads of chopped garlic.

Stir and pour directly over the game meat. Traditionally, marinating meat lasts 1-2 days. If it's cold, even more so. If the animal is young, there is no need for marinating. " [source]

Based on these indications, I took the largest pot available from the cottage (I say it had about 6 - 7 L) in which I poured / put:

  • 1 L (approximately) of semi-dry white wine, from the stock brought with us from home to fight thirst saving water
  • 1 L (ie about 4 cups) of tap water
  • 150 - 200 mL balsamic vinegar from Modena (also carried as a holy anointing, along with a bottle of basil-flavored olive oil - if necessary)
  • 1 large yellow onion, cleaned, washed and given through a large grater
  • 2 heads of garlic - puppies cleaned and crushed in the press
  • 3 bay leaves
  • 10 - 12 grains of enibahar
  • 2 teaspoons of mixed peppercorns
  • 2 sprigs of fresh thyme, harvested and carried from Hemeiuș, BC.

I didn't put celery because I didn't have it. It had to be brought from Odorhei (the Szekler, obviously). I had just put the three thin strands of carrot the night before lamb goulash (but that's going to be another story), so I skipped this ingredient as well.

I covered the pot with a lid and put it on the fire - it comes down to it, as the cottage is equipped with an induction hob. I let the mixture boil for exactly 15 minutes, after which I let it cool in its law.

When it reached a temperature of 30 - 35 ˚C, I dipped the neck, leg and back of the wild boar in the pot, put the lid back on and put the pot in the fridge. I struggled a little to make room for it among the cans of Csíki Sör and the cans of "house wine". I made sure to turn the meat in the pot of marinade 2-3 times a day, so that all the pieces were caught in the stain.

Disc boar neck

After 48 hours of soaking, I extracted the boar's neck from the marinade. I sliced ​​it nicely, perpendicular to the meat fiber, obtaining pieces about 1.2 - 1.4 cm thick, which I arranged in a star on the hot disk, which I previously fried in oil some slices of potatoes (obviously Szekler).

The result was a wonderful discussed wild boar neck, which I served with slices of potatoes browned in oil, stuffed with garlic sauce and baked pepper salad.

Disc boar leg

The next day, after 72 hours of immersion in the stain, it was the turn of the wild boar leg. I sliced ​​it thinner (about 8-10 mm thick) and made it on a well-heated disk, previously greased with bacon. That's because I was too lazy to start the grill.

At dinner we had wild boar pulp with cold potato salad and seasonal salad (tomatoes, cucumbers, red onions). Also with the house wine (vineyard near Focșani) as an accompaniment.

Wild boar rear hatch

The piece of back was marinated for 96 hours and, in the end, it was the tenderest. We decided to make it tochitura, so I started the fire, hung the cauldron over it and boiled in the remaining marinade (filled from time to time with water) the chopped shoulder.

As we boiled the meat in the cauldron, the feline who took care of the cottage and watched over us daily, consciously ate all the foam that had escaped (this, after the previous day had softened into pieces of marinated wild boar), and eventually fell wide (at own). He finally recovered. Hardly, but he moved.

At the end, that is, after about two hours of simmering boiling, I lowered it (on the meat, not on the breast), I browned it a little in its own fat, later serving it like this:

It was not a classic steak, lacking sausages and scrambled eggs. The polenta, made on an induction hob - the cauldron being occupied by the wild boar, I combined it with some smoked cheese, purchased directly from the local producer, from Vărșag. The respective cow's milk cheese had been presented to us in three variants: simple, spicy & # 8211 with the addition of hot peppers and aromatic & # 8211 with the addition of leurdă. To get even further away from the classic tochitura, we poured some garlic parsley sauce over the pieces of meat, similar to it, but with fewer ingredients.

With the leftovers, we tried to feed the cat the next day. Having learned the lesson, he just licked the juice from the pieces of meat and tasted some polenta with cheese. He had probably mastered the knowledge he had gained the day before: too much rotten flesh.

The sad story of Radu Anton Roman, the writer-cook

Radu Anton Roman is said to have reinvented Romanian cuisine and to rediscover local traditions. While adding the ingredients to the food, he told stories about Romanian people, places and customs. On August 29, 2005, he suffered a heart attack. We are left with his books, which he wanted so much to write. The recordings of the show "Radu's Kitchen", which he made on PRO TV, between 2001 and 2005, remain. His friends did not forget him and created a Facebook account where he posts to keep his memory alive.

Radu Anton Roman's Easter meal. Recipes for drob, soup, lamb steak, crowned with Easter

In the field of gastronomy, Radu Anton Roman he left us a treasure collection of Mioritic recipes, from all over the country, in a book much more than “dishes”, a real document not only gastronomic, but also ethnographic, basic manual for any tourist in Romania, as and in any kitchen: "Romanian dishes, wines and customs".

From this "treasure" of "live" experienced tastes, Fanatik offers you an Easter menu, from lamb stew to forget about… cholesterol , with stops of taste at a soup, a lamb borscht and the essentials on the Easter table lamb steak. Everything in the original form of Radu Anton Roman's unspoken speech.

Powered by

(5 points / total votes: 86)

Dacian 9 years ago - 30 August 2010 10:29

Re: Monastery chickens

Why did you choose to thicken the sauce with flour? Is there a reason? Sounds good to me and with eggs mixed with sour cream.

Ioana 9 years ago - 30 August 2010 10:36

Re: Monastery chickens

because it seems to me that eggs make the sauce much harder than flour. that's why I prefer to thicken the soups with flour and not with eggs.
but it's just a matter of personal choice after trying both options in several recipes. This dish already has enough cream, it's quite greasy from the chicken and it's as if the eggs were too much for me. that's why I wrote that it's just a matter of personal choice and you do as you think you would like more.

Bianca 9 years ago - 30 August 2010 15:46

Re: Monastery chickens

Super tasty for sure

Toncean Sidonia 9 years ago - 30 August 2010 18:22

Re: Monastery chickens

Good, good. Saved recipe! I will definitely test it.

Mariana 9 years ago - 30 August 2010 23:45

Re: Monastery chickens

A real delight!
I always do that too, but without wine!

aldeaelena 9 years ago - 31 August 2010 12:03

Re: Monastery chickens


She 9 years ago - 31 August 2010 22:46

Re: Monastery chickens

A real heat bomb! It's probably quite heavy for the liver as well. I don't dispute that it would be delicious, but.

ildi 9 years ago - 2 September 2010 17:25

Re: Monastery chickens

if I don't have yellows, but I put something different, does it have anything? that here I have only cultivated mushrooms.

Ioana 9 years ago - 2 September 2010 18:35

Re: Monastery chickens

they are ok and other kind of mushrooms, from which you can find.
I forgot to write in the recipe that along with the onion, some diced bacon are fried.

I did not put, but maybe others want to put.

ildi 9 years ago - 3 September 2010 16:22

Re: Monastery chickens

I made the recipe today, fff hello, it came out, my friend who was visiting also enjoyed it
thanks ioana

GH 9 years ago - 6 September 2010 13:16

Re: Monastery chickens

Super recipe! As a child I never ate yellows and I missed tasting them.
At first the fox didn't really understand what I was still moaning in the kitchen, why I need yellows, why I prey on wine (it's true that 120 ml seemed a bit low to me so I increased the dose a bit, to sleep and baby well after dinner.) but in the end he praised me for coming out bestial and for cutting the fizzy food from restaurants :-)

Ioana 9 years ago - 7 September 2010 16:38

Re: Monastery chickens

GH, I see that you are preparing to become a perfect housewife

Elena.M 9 years ago - 8 September 2010 15:22

Re: Monastery chickens

Hello everyone, I came back after an absence of 2 weeks. I had some work and I didn't have much time for internet but now that I came back I would like to wish first of all to all the Marys a happy birthday, because today is St. Maria. Returning to this recipe I can say that I tried the recipe and I want to say that it was a delight to my surprise because I used the classic fresh mushrooms from the supermarket and I used for thickening a little white flour, very little because if we put in larger quantities, we have the opportunity to thicken very hard and when the food cools down it will harden very much because of the flour. So if you use flour know that you need very little.

nela 9 years ago - 13 September 2010 12:34

Re: Monastery chickens

my husband looked exactly like a mascot when he took the lid off the vessel. he loves Romanian cuisine and I was in a crisis of ideas. thanks for the recipe.

Razvan Baba 9 years ago - 18 September 2010 21:09

Re: Monastery chickens

I have a test, and as I do, I modify the sauce with flour and sour cream. I seasoned the meat with a little curry and it came out .. mmmmmmmmmmmm CONCRETE !! THX

mariana 9 years ago - 6 October 2010 14:35

Re: Monastery chickens

The chicken with sour cream is super good, whatever the personal opinion, I give up the wine, instead I put vegetables, a few slices of carrot, some slices of bell pepper and see what a wonder it comes out

D. 9 years ago - 17 October 2010 19:49

Re: Monastery chickens

I did it today, it's very good. I put a little more dill than I should have, at least I liked the taste of the sauce more before I added dill, but that was my mistake. I don't understand the point of comments like: "personally I give up wine, instead I put vegetables, a few slices of carrot, some slices of bell pepper and see what a wonder comes out", I am convinced that it comes out wonderful but after so many changes it gets far from this recipe.

I thickened it with flour and I think it was a better choice than the original recipe.
thanks for the recipe, I'm waiting for more.

Elena 9 years ago - 18 October 2010 15:22

Re: Monastery chickens

Can I use semi-sweet white wine? how important is it for the wine to be dry? Thank you

Ioana 9 years ago - 18 October 2010 15:36

Re: Monastery chickens

important! dry or semi-dry. if you don't, you better not put wine at all. at least it seems to me that sweet wine spoils the taste of food. I only use the sweet one for desserts.

and as an example: a few weeks ago I cooked for someone, this recipe [link] and that someone, to help me, marinated the chicken in sweet wine the night before. although I squeezed the marinade as much as I could and used dry wine in the food, I want to tell you that something came out that I couldn't be proud of. A little sweet wine ruined this wonderful recipe.

and another rule: use quality wine. not the most expensive, but one you would gladly drink.

Andreea 9 years ago - October 22, 2010 19:16

Re: Monastery chickens

Thanks a lot for the recipe. I was running out of ideas and I needed some inspiration. My friend is Polish but he is crazy about Romanian cuisine. I hope it comes out!

Mihaela F. 9 years ago - 12 November 2010 16:07

Re: Monastery chickens

dear ioana, today I cooked the monastery chicken and it is a wonder! I invited my mother-in-law to the table and she licked her lips, she was very happy. and I "very modestly" promised her that I would teach her to do the same

Sonia 9 years ago - November 17, 2010 17:53

Re: Monastery chickens

Today I prepared this recipe. mmmmm is very good! Thank you

Natalia 9 years ago - November 30, 2010 13:52

Re: Monastery chickens

Thanks for the recipe, I'm waiting for more.

stelea alina 9 years ago - 2 December 2010 18:58

Re: Monastery chickens

adrian 9 years ago - 6 December 2010 17:24

Re: Monastery chickens

very good - I'm from Madrid, Spain and I missed a Romanian traditional recipe
if you know others, please recommend me

Natalia 9 years ago - 15 January 2011 22:29

Re: Monastery chickens

super good, thanks for the recipe

elena 9 years ago - 31 January 2011 21:12

Re: Monastery chickens

wow. I stumbled upon your blog and I can't stop reading. congratulations . I can't wait to try (many) of your recipes.

ps the kitchen looks gorgeous!

LMG 9 years ago - 4 February 2011 15:49

Re: Monastery chickens

I just tried the recipe. It `s very good! I loved my family. I used white mushrooms and it turned out very tasty. I will try other recipes. Thank you!

amatis 9 years ago - 5 February 2011 23:54

Re: Monastery chickens

Hmm, I don't really understand why I'm calling it a monastery chicken because meat is not eaten at the monastery, so it can't be inspired by the monastery kitchen. Mushrooms egg and wine. I did not cook this recipe. The taste is much more diverse than the classic chicken with sour cream?

rodi 9 years ago - 6 February 2011 22:03

Re: Monastery chickens

Thanks for the recipe, I just tried it and it was delicious !! Next time we also serve it to guests because it is too good to keep it just for us!

pavel carmen nicoleta 9 years ago - 7 February 2011 11:29

Re: Monastery chickens

it's a very good recipe, so I tried to make it too and I hope it comes out good, I hope they like mine more vb and another time I'll kiss you

Teodora 9 years ago - 24 March 2011 18:32

Re: Monastery chickens

Today I tried the recipe. She was incredibly good. I'm a beginner in cooking. my friend was very excited. I will definitely do more.

Roxanna Mika 8 years ago - 5 September 2011 18:28

Re: Monastery chickens

I think somewhere I made a mistake something like that until the end when I had to put sour cream with flour my chicken was almost completely without sauce
yes I also put a glass of water
and over sour cream flour
I haven't eaten yet but I'll see when pap comes out. to smell, die well

Ioana 8 years ago - 5 September 2011 20:45

Re: Monastery chickens

nothing serious, either the fire was too strong or the lid does not seal very well. you solved the super small problem

Roxanna Mika 8 years ago - 5 September 2011 21:31

Re: Monastery chickens

)) daaa you're right, cap, his mother of cap)
sar naaa: *

mihaela 8 years ago - 28 January 2012 20:13

Re: Monastery chickens

looks super good i will try it

ana 8 years ago - 11 February 2012 13:43

Re: Monastery chickens

very, very good. thank you

any 8 years ago - 21 February 2012 13:15

Re: Monastery chickens

I think she is already familiar with the compliments. the recipe is very good.
Congratulations on everything.

violeta 8 years ago - 27 March 2012 22:22

Re: Monastery chickens

I think it's a wonderful recipe. I'll try it too.

alina 8 years ago - 5 April 2012 02:30

Re: Monastery chickens

Hello to all. I am a Moldovan from the north, I was born and I lived right on the shores of the river. in our village (cranes) this dish is called CIULAMEA OR CIULAMICA and is eaten with polenta. and prepare the same but with small deviations. here's how it's prepared for us. the meat (CHICKEN OR DUCK) cut into pieces is boiled together with a lot of finely chopped onion. cover with water so that the meat is well covered by a finger no more, cover and cook over medium heat. when the meat is almost ready, heat a pan well and pour a little by little the white flour, chewing continuously with a wooden spoon until the flour becomes Romanian but in no case burnt ... practically with your left hand you slowly pour the flour, and with your right chew in a row. when the flour is nicely browned, take a little chicken juice and also pour little by little with your left hand over the flour, and with your right hand chew vigorously with a wooden spoon so as not to form flour grains. the procedure is done on a very low heat..when the sous becomes like a cream poured over the ready meat, boil it a little together until it comes into contact. then pour the sour cream, salt with masked salt, leave for 2-3 minutes, then turn off the heat and leave the pot covered until the polenta is cooked. they are served together. So you noticed a few deviations: the oil is missing because the meat and sour cream contain fat, the salt is put to the end to be absorbed in small quantities. the onion at the end becomes like a cream that you don't even notice exists. great appetite for the traditional Moldavian ciulamica of fish prot which resembles leit with monastic chick.

simona 7 years ago - 10 July 2012 13:54

Re: Monastery chickens

paula 7 years ago - July 22, 2012 01:58

Re: Monastery chickens

for Alina to look like. in moldova everything is boiled. my husband is Moldovan and in his whole family only sides of these are eaten. This recipe has nothing to do with stew.

Ionela 7 years ago - November 7, 2012 14:15

Re: Monastery chickens

What do you mean monastery chickens? Dear ones. no meat is eaten at the monastery. or so it should be.

Ioana 7 years ago - 7 November 2012 14:19

Re: Monastery chickens

only in some monasteries no meat is eaten at all, I think that in fact there is fasting all the time.

Cristina 7 years ago - 22 March 2013 08:32

Re: Monastery chickens

The monastery chicken recipe is extremely popular in Australia. I've already cooked about four times for co-workers and friends. Everyone asked me for the recipe! They were extremely excited, the comments were 'fantastic flavors' and 'a wonderful experience'.

Thank you so much for putting the recipe on the website!

Ioana 7 years ago - March 22, 2013 10:29

Re: Monastery chickens

with pleasure, Cristina. I hope you find other recipes to delight Australians. we learn a lot from other peoples, it's time for us to share the Romanian gastronomic culture.

ROBY 7 years ago - 4 April 2013 15:25

Re: Monastery chickens

Thanks for the recipe, I tried it today, very good. Next I will try others. Good day Ioana!

george 6 years ago - 26 June 2013 14:47

Re: Monastery chickens

an extraordinary recipe. I've already done it twice. You feel like licking the pot and not only the plate.

Thanks and we don't talk at the table.

georgiana 6 years ago - 27 June 2013 18:43

Re: Monastery chickens

I had pasta as a garnish. Sar'mana for the meal was good and tasty. Excellent recipe. Thank you

Alice 5 years ago - 11 April 2014 22:03

Re: Monastery chickens

delicious. I cheated on mushrooms, because I already had champinion and the chicken was from soup and not hardened before swsxxs, but it turned out delicious.

Madalina 5 years ago - 17 June 2014 15:03

Re: Monastery chickens

The chicken is ready. Delicious. I had returned to the table to eat another portion of broccoli soup, but I remembered the chicken, that it was ready, and I jumped on it. No polenta, for now, but very good, even so.

Roxana 4 years ago - April 29, 2015 9:51 PM

Re: Monastery chickens

what kind of cream? Special for cooking or of any kind? Thank you

Ioana 4 years ago - April 29, 2015 22:17

Re: Monastery chickens

Bianca 3 years ago - 15 April 2016 16:24

Re: Monastery chickens

Retata and superb. I cooked it 4 years ago. I have guests of different nationalities tomorrow and I want to prepare Monastery Chickens. I was thinking what is the difference between cooking stew on the stove (boiling) and oven. Roman's recipe requires baking. I think that this time, after browning the chicken, I put it in the oven for 20-30 minutes (I think it's tastier than boiled), then when I pour the rest of the composition over the chicken, I put the stew to boil on the stove. I appreciate if you can answer me today. Thank you very much.

Ioana 3 years ago - 15 April 2016 18:33

Re: Monastery chickens

Bianca, I'll answer you later, so you know what to do tomorrow, I'm a little on the run and I don't want to write you something superficial.

Ioana 3 years ago - April 16, 2016 02:30

Re: Monastery chickens

in the oven you can cook it on a lower heat and it needs less liquid (the sauce evaporates faster on the stove) and somehow everything is done in its own juice, which would lead to a sauce more concentrated in taste. I preferred to make it on the hob because it is faster and because the quantities of soup were not specified, I was able to better control the final result on the hob according to the consistency of the sauce (he specifies in the recipe that something must come out between a stew and a soup) .

I think your strategy to start in the oven and finish on the stove works. RAR does not specify, but I would make the steak covered so that the meat does not dry out. quench with a little soup and put foil / lid on the tray.

Bianca 3 years ago - April 18, 2016 02:22

Re: Monastery chickens

Thanks, Ioana. It turned out to be a delight. Grade 10+ from guests

Ioana 3 years ago - April 18, 2016 11:23 AM

Re: Monastery chickens

super, I'm glad for you, I think you had a wonderful weekend!

I also add. 3 years ago - 1 November 2016 08:38

Re: Monastery chickens

. strips of fried bacon in the pan, the combination with the mushroom sauce is crazy. Who wants to try fried bacon will not risk. I do not put dill. Anyway it is one of the most delicious recipes with chicken, very tasty, good sophisticated. Every time I make fresh homemade bread with good and golden crust. My wife and boy beat this chicken served with warm homemade bread. A beautiful day!

Iulia 7 minutes ago - April 9, 2020 15:59

Re: Monastery chickens

very good this food, similar to ciulamaua but tastier probably due to the wine that gives a special taste to the food.

Method of preparation

According to a recipe by Radu Anton Roman, a delicious, extraordinary, divine food and there would be a few words of praise in glory, but I leave it to you to add them to the list, as soon as you prepare it. I went crazy because of the smell and I almost didn't start eating straight from the pot.

Season the meat with salt, pepper, thyme, paprika. In a suitable pot (which can then be put in the oven) fry the thighs in half a tablespoon of butter. In parallel, preheat the oven to 190 degrees and in a kettle prepare the chicken soup by boiling 200 ml of water with two teaspoons of dehydrated vegetables or a Knorr cube. When the thighs have browned a little, pour 100 ml of soup over them, leave them on the fire for another minute and put them in the oven for 15-20 minutes.

During this time, in a frying pan, put the chopped onion, sliced ​​mushrooms and diced keizer in the rest of the butter. When they have taken on color, add the rest of the soup and wine and let them penetrate while the chicken is in the oven. When the 20 minutes have elapsed, add the composition from the pan over the one in the pot, put half the amount of sour cream (150 ml) and leave the pot in the oven for another 30 minutes.

Mix the remaining sour cream with beaten egg, crushed garlic, parsley, salt, pepper, thyme. Remove the pot from the oven, with a polish take some of the hot juice and pour over the cream mixture, then pour all the sauce into the pot and leave for another 5 minutes. in the oven. Serve hot with polenta and a glass of Maramures cheese. Have a craving!

Peasant chicken in the oven, radu anton roman's version

When Radu Anton Roman says that this recipe is about a peasant chicken, this is exactly what he is referring to, a country chicken, and he will know what he is saying, that it is his recipe, anyway. A country chicken, raised in the human yard. And Radu Anton Roman also calls it an ordinary food. Which is to say, in the end we are only dealing with a chicken and a few flavors from some common ingredients. And few. And nowadays, to make baked chicken only with some cream, butter and some garlic, when all the spices of the world have invaded you, as if all this cooking becomes an eccentric gesture. And yet, simplicity here is just a sincere and determined return home, to the origins, in the early years of the lives of many of us. La masa aia de seară, încropită pe prispa bucătăriei de vară, când toți ai casei se adunau de prin toate colțurile țării. Fie la prășit, fie la cules, fie pur și simplu pentru că le veniseră vremea reîntâlnirii.

Aparent simplă, rețeta de pui țărănesc la cuptor, în varianta lui Radu Anton Roman, ascunde niște bucurii nebănuite. Și nici nu-i greu de ajuns la ele, am explicat în detalii tot ce trebuie făcut aici.


  • a whole chicken
  • măruntaie de pasăre (eu am folosit ficat, inimi și pipote)
  • 300 ml de smântână grasă, peste 20% grăsime
  • un pachet de unt la 200 gr
  • o căpățână de usturoi zdrobit
  • 2 legături pătrunjel
  • salt pepper

Există câteva lucruri care trebuie explicate înainte de a ne apuca de treabă. Am încercat, în mare, să reproduc cât mai mult din rețeta lui Radu Anton Roman, însă acolo, ca la multe alte rețete, etapele de lucru sunt prezentate cam minimalist. De-aia o să și insist acum pe anumite aspecte.

  • dacă n-o fi pui de țară, apăi n-o să ne oprim din a visa măcar la un pui de țară la cuptor, așa că merge și unul de magazin, se găsesc acum și pui crescuți la nivelul solului, ba chiar și pe sol.
  • în rețeta originală, pe fundul tăvii ce urmează a fi pusă la cuptor, se folsește un grătar din bețe subțiri. am vrut să respect și detaliul ăsta, aveam un copăcel uscat în spatele casei, așa că am mers până la capăt. puteți vedea în poza de mai jos felul în care eu le-am aranjat. bețele pot fi puse în linii paralele sau cruciș, cum vreți voi. Radu Anton Roman sugerează că puiul n-ar fi bine să atingă tava, deși la cât unt se folosește, ce se mai scurge și din pui, n-ar trebui să fie probleme. dar ca să nu riscăm nimic, punem și bețele în tavă, o să-i dea preparatului și un aer de autenticitate.
  • sugestie, spală și curăță bine bețele alea înainte, nu vrei scoarță de copac în farfurie.
  • am folosit smântână cu 30 la sută grăsime, pe asta o și recomand.
  • usturoiul pare mult, da’ eu zic că nu e. va veni oricum și smântână peste pui, se va scurge mult în tavă, nu-ți fă griji pentru usturoi, singura grijă aici e doar ce fel de vin o să bei după.
  • partea cu măruntaiele e secretul din rețetă. în varianta sa originală se folosesc măruntaie de pui. eu am folosit un amestec, cu pipote de rață, inimi de curcan și ficat de pui. dacă le luați din magazin, în ce amestec vreți voi, de fapt, o să vă mai rămână foarte multe pe lângă. măruntaiele sunt perfecte pentru o mâncare de mazăre, de exemplu, asta în cazul în care își face cineva griji de surplusul de carne.

Puiul se spală, se usucă și se unge cu pasta de usturoi, sare și piper. Măruntaiele se toacă mărunt (haha, ce joc simpatic de cuvinte). Și se toacă atâtea câte crede fiecare că pot încăpea în interiorul puiului, fără să dea pe afară. Practic, cam câte iei între două mâini. Astea se amestecă apoi cu untul, sarea și piperul. Față de varianta originală, eu nu doar că recomand, dar insist să pui aici și niște usturoi.

Cu amestecul ăsta se umple burta puiului și se coase sau se prinde cu ață alimentară. Eu l-am cusut, nu mă întrebați cum, am folosit niște sârmă mai subțire pe post de ac. Se pot folosi, de asemenea, scobitori sau bețe de lemn pentru frigărui care se înfig în carne pentru a prinde marginea puiului și a împiedica astfel umplutura să iasă.

O tavă cu margine înaltă se unge cu unt, pe deasupra se face grătarul ăla cu bețișoare, se pune puiul și se dă la cuptorul deja încins la o temperatură cât mai mare la început, undeva pe la 220 de grade, pentru vreo 10 minute, cât se gălbejește puiul la suprafață. Apoi se coboară temperatura pe la 160-170 de grade și se lasă-n tihnă până-i gata. Doar că tihna asta-i cam relativă, ți-a mai rămas niște smântână, nu știu dacă ai observat, iar aia trebuie folosită. Ceea ce vei și face, de câteva ori ai să tot ungi puiul din cuptor cu smântâna asta. Nu toată deodată, pui pe rând, de măcar vreo 3-4 ori. Când rămâi de tot fără smântână și ești aproape convins că puiul îi gata, mai unge-l cu niște zeamă de pe fundul tăvii. Amestecul ăla de unt, smântână și aromă de usturoi îți va da lumea peste cap.

Lasă-l afară să se zvânte puțin, apoi, ca barbarii, rupe bucăți din pui și hrănește-ți tribul. Te vor venera toți, mai ales dacă le pui și niște vin alb în pahar. Și rece, că iar dă zilele astea canicula peste noi.

Method of preparation

De va asteptati la o mancare simpla -manastireasca, aflati ca nu e chiar asa! Puiul acesta nu prea e pentru calugari, pare mai degraba "o gateala festiva, pentru oaspeti" .O mancare bogata , gustoasa,cu ingrediente una si una- de sa te lingi pe degete!

Carnea de pui se taie in bucati mai mici ,
se asezoneaza cu sare,piper,cimbru,boia.
si se pune la rumenit in o lingura cu unt.
Cand s-a aramit friptura se stinge cu
100 ml supa fierbinte, se trece intr-o tava
si se da la cuptor la foc mic ,
pentru 10-15min, sa se patrunda.

Afumatura se taie felii subtiri si se pune
intr-o tigaie impreuna cu ceapa tocata
marunt si o lingura de unt.
Ciupercile se taie si ele felioare si se
amesteca cu afumatura si ceapa .
Se lasa sa sfaraie putin si se sting cu vin
si restul de supa- "apare ideea
parfumata a unui sos".

Friptura din cuptor este de acum frageda
asa ca se poate ineca in sos, iar deasupra
se toarna 150 ml smantana.

Se mai lasa tava la cuptor inca 15-20 min
apoi se drege mancarea cu urmatorul sos:
oul batut cu sare,piper,cimbru, patrunjel tocat
si amestecat cu restul de smantana .

De- acum mancarea e gata!
Se serveste fierbinte, alaturi cu mamaliga -tot fierbinte si ea. In cele din urma vei fi de acord ca:
"E greu sa nu te arunci , de nebun, cu mamaliga cu tot, in bunatatea asta sofisticata ca o justificare iezuita , e imposibil sa nu incerci sa inoti in ea ca in apa edenica ,amniotica , a capodoperei divine." - Radu Anton Roman

Video: Radu Anton iunie 2005 Haţeg (January 2022).