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Chicken liver with polenta and garlic


Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken liver with polenta and garlic:

Fry the livers in an oil bath and salt them for 5 minutes before removing them from the pan.

so as not to dry out. In parallel, we prepare the polenta and the garlic sauce. We grind the garlic together with the salt and a little olive oil. The rest of the oil is added little by little (as in mayonnaise) until a white paste is obtained. Then add the yogurt or sour cream, 2-3 tablespoons of plain water and mix. Serve with gusto!






Stew with chicken liver

Chicken liver stew is a delicious and quick to prepare dish. Plus it is very cheap. And you can serve it with almost any type of garnish, I recommend polenta or mashed potatoes.

  • 500g chicken liver
  • 1 large onion
  • 200 ml broth or tomato juice
  • salt, pepper, oil
  • 1 tablespoon flour (optional)
  • chopped green parsley
  • 2 cloves garlic (optional)

Finely chop the onion and heat it in oil. Add whole chicken livers or cut into pieces (depending on how you like) and cover with a lid. Let them cook over low heat. I'm ready in about 15 minutes. Season the liver with salt and pepper.

Separately mix 1 tablespoon of flour with the broth. Put over the liver and mix gently. Let it boil for a while.

Or you can just add the broth and let it drop for about 5 minutes until a delicious sauce is formed.

Serve with mashed potatoes or polenta and chopped green parsley on top.

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500 g of chicken liver
6 cloves garlic
salt, pepper to taste
4 tablespoons oil

We wash the livers and clean them of the skins. Season to taste with salt and pepper and put them in a pot in hot oil. Add the mushrooms and crushed garlic, then cover them with water, put on low heat with a lid! From time to time we stir so that it doesn't stick! We let them down. When they are ready we can add crushed garlic! Serve with pleasure with polenta!

Try this video recipe too


CHICKEN LEGS WITH TARHON SAUCE AND MAMALIGUTA

Today I am preparing a dish that I have been thinking about for a few days, but I oscillate quite a bit between tarragon and garlic. In the end I decided on chicken legs with tarragon sauce and polenta. It's a simple recipe but, although there are a lot of them, I can't help myself and fry all 8 meatballs for the greedy…

ingredients:

  • 8 lower legs of chicken
  • 2 tablespoons olive oil
  • 250 ml cooking cream
  • 5-6 sprigs of fresh tarragon
  • 50 gr. butter
  • 1 tablespoon flour
  • salt and pepper

For starters, season the legs with salt and pepper and then fry them in a pan with two tablespoons of olive oil. Let them brown nicely on each side, then put them in the preheated oven at 190 ° for 20-25 minutes.

I put the cream in a pan to heat very slowly, let it boil and add the butter rolled in a tablespoon of flour. Season the sauce, mix without stopping until it thickens, then sprinkle with finely chopped fresh tarragon. I leave it for another 2 minutes and stop the fire.

In the meantime I put 500 ml. water in a saucepan for a small polenta. I am careful not to boil water, I add a little salt and I add 200 gr. of corn in the rain mixing with a wire so as not to make lumps. I let it boil well, I take a wooden spoon and check its consistency, stirring constantly so that it doesn't stick, especially since I added a little more corn to make it stronger.

Did you think that I could refrain from a little mujdei ?! Better to be… I ground in a mortar 4-5 cloves of garlic with a pinch of salt, 2-3 tablespoons of olive oil and ready.

After a healthy portion of thighs with tarragon sauce and polenta, does anyone want a piece of mujdei ?! We will see…


Chicken steak in garlic sauce with polenta

Chicken steak in garlic sauce with polenta is a Romanian recipe, so good that your child and family will eat it with the same pleasure every time. The sauce and meat, flavored with garlic and parsley, and served on a & quotpat & quot polenta will be adored by the whole family. Chicken steak in garlic sauce with polenta is a good source of vitamins: B6, B12, vitamin D, iron and zinc, beneficial for the healthy growth of the child. To prepare this recipe you can use any chicken, from legs, wings, to whole chicken.


Recipe for chicken stew with polenta, a tasty and traditional dish

Chicken stew with polenta

Chicken stew recipes presented below is a variety with sour cream, flour and garlic. Chicken leg stew goes very well with polenta. The quantities are equivalent to 4 servings of stew with polenta.

Ingredients chicken stew with polenta

  • 2 whole chicken legs
  • 1 suitable onion
  • 100 ml oil
  • 1 teaspoon paprika
  • 1 tablespoon flour
  • 1 tablespoon sour cream
  • 3-4 cloves of garlic
  • parsley greens
  • salt to taste
  • pepper to taste
  • 1 l apa
  • 350 gr of corn flour

Method of preparation

Cut the chicken legs in half, separating the cups from the upper pulp, wash well, wipe and season.
Peel the onion and cut it into cubes, heat it with oil and then with the thighs. When the meat has turned white, add a teaspoon of paprika, mix and cover with water.
Sprinkle with chopped green parsley and wait until the meat is cooked.
At the end, mix the cleaned and chopped garlic with a tablespoon of flour and a tablespoon of sour cream. Add cold water and stir until thickened. Use a strainer to pass it through when you add it to the stew. Let it boil again and the preparation is ready.

Put a liter of boiling water with a little salt. Be sure to use a double-bottomed pot to avoid painting the dish.
When the water boils, gradually add the corn flour, stirring constantly to avoid the formation of lumps. After you have poured all the corn flour, mix until the polenta is quite thick (it does not fall off the wooden spoon) and then take the pot off the heat.

Chopped onion Fried onion Chicken legs Spicy chicken legs Thighs hardened with onion

Thighs hardened with onion, paprika and cold water Water needed for stew Garlic for thickening Cut garlic Crushed garlic Ingredients for wholesale Wholesale for chicken stew Chicken stew with sour cream Cornflour Mixed polenta Stew polenta Chicken stew with garlic

Stew with chicken liver and polenta

& # 8211 500g chicken liver
& # 8211 250 g chopped onion fish (5 onions)
& # 8211 3 colored peppers: one yellow, one green and one red- but they also go together
& # 8211 a big head of garlic
& # 8211 thick fresh tomato juice, but goes with the broth - a large cup + 0 tablespoons of tomato paste
& # 8211 thyme
& # 8211 oil
& # 8211 sare
& # 8211 pepper
& # 8211 was dafin
& # 8211 Parsley or dill leaves & # 8211 what do you like

Chop the onion and garlic. Stir in enough oil over low heat. When the onion is translucent, add the chicken livers and leave on the lid for 5 minutes.
Add salt, pepper and thyme plus bay leaves. Leave for another 5 minutes on low heat then put the broth over it.
Bake in the oven for 40 minutes. On top put plenty of finely chopped parsley.

Serve with polenta, hot peppers and beer. Go for a diced tomato salad with onion, salt and oil.
Good appetite!


Stew with chicken liver and polenta

& # 8211 500g chicken liver
& # 8211 250 g chopped onion fish (5 onions)
& # 8211 3 colored peppers: one yellow, one green and one red- but they also go together
& # 8211 a big head of garlic
& # 8211 thick fresh tomato juice, but goes with the broth - a large cup + 0 tablespoons of tomato paste
& # 8211 thyme
& # 8211 oil
& # 8211 sare
& # 8211 pepper
& # 8211 was dafin
& # 8211 Parsley or dill leaves & # 8211 what do you like

Chop the onion and garlic. Stir in enough oil over low heat. When the onion is translucent, put the chicken livers and leave on the lid for 5 minutes.
Add salt, pepper and thyme plus bay leaves. Leave for another 5 minutes on low heat then put the broth over it.
Bake in the oven for 40 minutes. On top put plenty of finely chopped parsley.

Serve with polenta, hot peppers and beer. Go for a diced tomato salad with onion, salt and oil.
Good appetite!


Baked chicken liver with garlic

Baked chicken liver with garlic, another recipe that is easy, quick to prepare and very tasty.
Usually chicken livers it is consumed for taste, however liversIt brings many benefits to the body.
The beneficial effect is due to the rich content of vitamin B12, even 3 times more vitamin B 12 than the daily needs of the body.
It also contributes to the proper functioning of the thyroid gland due to its selenium content as well as to the strengthening of the immune system due to its rich iron content.
They also contain important sources of protein and phosphorus necessary for the health of hair, muscles, nails, teeth and bones, along with calcium.

& # 8211 500 g chicken livers fresh
& # 8211 4 dogs garlic
& # 8211 4 tablespoons olive oil
& # 8211 100 ml white wine
& # 8211 salt to taste
& # 8211 freshly ground pepper

We wash well livers under a stream of cold water and let them drain in a strainer.
Meanwhile, finely chop 4 puppies garlic.
After the liver water has drained well, we put a pan on the fire in which we add 4 tablespoons of olive oil, then add the finely chopped garlic and let it cook for a minute, until it releases its flavor.
After the garlic has hardened, add the livers to the pan over the garlic and let them fry a little on one side.
Then turn the livers on the other side and let them fry a little on this side as well.
Then add the fish livers white wine and let the livers boil in wine.
Then add salt to taste and freshly ground pepper.
Let the livers boil a little on one side, then turn them on the other side and let them boil until the wine is completely reduced and again only oil remains in the pan.
After the wine has completely reduced, we fry the livers on both sides again and let them brown as much as we want, according to our own preferences.
If we want the liver to break into pan and to have a softer consistency, boil chicken livers in wine covering the pan with a lid.
In this case you must be careful when lifting the lid to avoid hot splashes and to burn yourself.
If we prepare them without covering the pan with a lid, the livers will remain whole, will not crumble and will be a little crispier.
I like to cook them without a lid and even more crunchy than I go under the lid.
This is what my livers look like, they are very tasty, they smell nice and they look good.
We can serve them immediately, while they are warm, with polenta or with any garnish we want.

You can see the video recipe below & # 8211 Baked chicken liver with garlic

I wish you good appetite.
Goodbye.


Chicken liver with onion and polenta

INGREDIENT:
1 casserole of poultry liver
2 onions
1 bell pepper (can be 2 colors)
bacon oil
2-3 cloves crushed garlic
2 tablespoons tomato paste
a cup of tomato juice
little ketchup
100 ml white wine
salt
pepper
chilli sauce
1 cane made of Malay
3 water dogs
salt
butter like a walnut

We clean the liver and portion it according to our preferences.

Cut the julienned onion and put it in a frying pan with olive oil.

After 5 minutes, when the onion has softened, add the sliced ​​bell pepper.

Let it harden and soften under the lid.

Add salt and then a little white wine.

Add paprika, liver and then pasta and tomato juice mixed with a little ketchup, pepper, a chili if you like more spicy.

Let it boil for 15 minutes.

Meanwhile we make the polenta: boiling salted water in which we add the malai in the rain, stirring constantly.


Video: Καλλίδης Ελένη Μενεγάκη Συνταγή: συκωτάκια με πιλάφι (December 2021).