Chicken stew with pickled cucumbers
Three years ago, when I visited—as I do every year when I go to Romania—my aunt Daniela surprised me with a dish I had never tasted before: chicken with pickled cucumbers, made from an old recipe from Oltenia (a historical province and geographical region in Romania) that she inherited from her grandmother. It was love at first bite.
This recipe stayed with me not just for its unique flavor—a surprising balance between the tanginess of the pickles and the natural sweetness of the chicken—but also for its deep connection to our roots, which we too often lose touch with nowadays. It's a simple dish, yet full of character, made with few ingredients, but with soul.
Since then, I cook it quite often because it’s easy to make, gluten-free, full of flavor, fiber, and protein—and served with polenta, it becomes a complete meal.
The pickled cucumbers in brine not only bring a tangy note that perfectly cuts through the natural fat of the meat, but they also offer valuable probiotics for gut health—if added at the end and not overcooked.
This recipe is completely gluten-free, dairy-free, nourishing, and can easily be part of an anti-inflammatory eating plan. It’s the kind of food that nourishes not just the body, but also the heart—a taste of home, filled with memories and roots.
Just as my aunt Daniela inherited the recipe from her grandmother, I feel that I carry on this tradition with every pot of chicken with pickled cucumbers I make. And perhaps, one day, I’ll pass it on too—story and all.
RECIPE
Ingredients
2.5 lbs chicken drumsticks (10 pieces)
1 cup pickled cucumbers, chopped
1 cup red onion, chopped
1 cup bell pepper, chopped
2 cans diced tomatoes
¼ cup water
2 Tbsp avocado oil or animal fat
Spices:
1 tsp pink Himalayan salt
1 tsp garlic powder
1 tsp dried thyme
½ tsp black pepper
½ tsp bay leaf powder
Instructions
Sear the chicken: Heat the oil in a large pan over medium heat. Add the drumsticks and cook for 10 minutes, turning halfway through to brown evenly. Remove and set aside.
Sauté the veggies: In the same pan, add the chopped red onion, bell pepper, and spices. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Simmer everything: Add the diced tomatoes, water, and reserved chicken drumsticks to the pan. Stir in the chopped pickled cucumbers. Cover and simmer for 20 minutes or until the chicken is fully cooked and tender.
Serve: Pair with polenta or rice for a comforting and flavorful meal.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana