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- 1 tray of chicken liver
- 1 green onion
- 1 red
- 2 tablespoons sour cream
- olive oil
- 1 cup of rose wine
- SPICES
Servings: 2
Preparation time: less than 60 minutes
RECIPE PREPARATION Chicken liver with vegetables and sour cream sauce:
Peel a squash, grate it and cut it into smaller pieces. Wash and put in a wok pan with olive oil. Add vegetables, basil, pepper and a little thyme. Cut the tomatoes into cubes, and cut the onion as small as possible, add it to the pan. Put the wine and a little water to cover. Towards the end, add 2 tablespoons of sour cream and a little water if needed. Sprinkle with chopped parsley and serve
We will wash the liver very well, then we will put them in a bowl covered with milk for about 30 minutes.
In a Teflon pan, heat the butter and oil, add the onion that we cleaned and cut it into scales until it softens and acquires a translucent appearance (to caramelize a little and give the liver a good taste).
Chicken livers, well drained milk will be added over the onion (taking care to mix lightly, so as not to crush the liver) turning them on one side and on the other to fry nicely.
To form a tasty sauce we will add semi-dry white wine combined with water, rosemary, paprika, salt and pepper.
Cover the pan with a lid (to simmer everything) for about 10-15 minutes, just as the sauce will decrease and become more viscous.
Chicken livers with onion sauce will be served with simple hot polenta or with a mashed potato and a lettuce.
For a more appetizing look given to the food, we will decorate each plate with finely chopped fresh green parsley.
Chicken breast in sour cream sauce with garlic and parsley
We invite you to watch below the video recipe chicken breast in sour cream sauce with garlic and parsley:
Step 1. Wash the chicken breast and cut into cubes.
Step 2. Season the chicken with paprika, herbs, salt and pepper.
Step 3. Mix all the ingredients well as in the image below.
Step 4. Leave to soak for about 1-2 hours in a bowl covered with plastic wrap.
Step 5. After the meat has been soaked, put half the amount of butter in a pan, then add the oil and chicken.
Step 6. Roast the meat for about 5-10 minutes. Stir frequently until well done then set the pan aside.
Step 7. Separately in a deep frying pan melt the remaining butter, mix with chicken broth, Parmesan cheese, lemon juice and thyme. Leave it on the fire until it boils, then add the sour cream and crushed garlic.
Step 8. Stir constantly until the sauce begins to thicken, then add the chicken pieces and chopped parsley.
Step 9. The food is served hot with polenta. You can sprinkle a little grated Parmesan cheese on the polenta for extra flavor.
Step 10. We wish you good appetite and increase the cooking recipe for chicken breast in sour cream sauce with garlic and parsley.
Chicken liver in spicy sauce
As I told you in the previous recipe, until the end of August, every Monday, we will post a recipe that will be the source of inspiration for the contests organized by Ferma Vranceana- Avicola Focsani on their Facebook and Instagram pages.
To find out what to do and how to register, read the rules HERE
This week's prize is a Multicooker !!
For such a prize, it is worth preparing the recipe below or your favorite recipe with poultry liver !!
Shoot two rabbits at once, the chance to be among the winners and the family happy that they had a hearty meal !!
For this week's contest we recommend this recipe Chicken liver in spicy sauce.
It is a quick and tasty recipe, the livers remain soft and creamy but not drowning and the sauce is really tasty, slightly spicy and creamy, only good for spreading pieces of toast in it.
If you have the ingredients ready, in a maximum of 20 minutes, you will be able to put the tastiest chicken livers on the table.
Let me tell you how I prepared them but not before recommending two other recipes in which I used chicken liver and which you could prepare for the contest !!
Ingredients - chicken liver in spicy sauce
- 500 g of chicken liver - Vranceana Farm
- 80 g butter 82% fat
- 4 cloves of garlic
- juice from a suitable lemon
- 4-5 tablespoons hot pepper sauce
- 150 ml sweet cooking cream
- salt and pepper
How to prepare the recipe for chicken liver in spicy sauce
Chicken livers are wiped with paper towels to remove water from them and cut into suitable pieces.
Put the butter and livers in the hot pan at once and fry over high heat until they are brown on all sides, it takes about 5-6 minutes.
Add the crushed garlic through the press and the hot pepper sauce.
After 2-3 minutes, stirring constantly, add lemon juice, salt and pepper and continue sautéing for another 2 minutes.
At the end, add the cooking cream (at room temperature) and mix gently until the sauce is thick.
Set aside and serve sprinkled with chopped parsley and toast !!
You can prepare the spicy sweet pepper sauce at home, I make a few jars every year and keep it especially for such sauces, but it can also be bought, you can find it in any grocery store in different assortments from different producers.
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Lion liver
Learn how to make some Lyonnais liver like in France, according to a simple and quick recipe.
1. Peel the liver and place in an oven dish with the oil, salt and pepper. Bake for 15 minutes.
2. Meanwhile, cut the onion into small pieces and place over the liver.
3. Add the wine and continue cooking for another 15 minutes in the oven.
The livers drain well in a strainer. Place in a bowl with freshly ground black pepper and granulated garlic (without salt). Sprinkle with oil and mix gently with your hands. Leave to marinate for 30 minutes on the kitchen table. Meanwhile, prepare the green onions and bacon slices. Cut the onion into bars a little longer than the width of the bacon slices.
On each slice of bacon put a chicken liver and 1-2 bars of green onions. If the liver is completely separated in the 2 lobes then both are placed. Roll tightly and do the same with the rest. Put the mini rolls with liver and bacon on the skewers, then sprinkle black pepper over them. Grease the skewers with oil with a brush and put them on the grill. They turn from side to side until they are ready.
How to make the recipe for chicken meatballs with vegetable sauce and cream?
How to make tender and fluffy chicken hairs?
In the image below you can see some of the necessary ingredients & # 8211 are more because we also made peppers stuffed with the same composition. I finely chopped the onions (white and green) and peeled the carrot and grated it on a large grater.
I chopped the boned chicken thighs.
I chose a saucepan and put the oil, onion and grated carrot in it. I gave them a pinch of salt and sautéed them (under the lid, over low heat) for 2-3 minutes, until they softened. Then I added the rice (raw, dry) and hardened everything for another 2 minutes. Each grain of rice should be glossy, coated in the surrounding aromatic oil. In addition, I put 1/2 diced kapia pepper. It has beautiful color! See in detail in the recipe for peppers stuffed with chicken & # 8211 here.
I put the minced chicken in a large bowl. I seasoned it with salt (about 1/2 teaspoon), freshly ground black pepper and a little dried thyme. I put the hardened and cooled rice over it. I also chopped a good handful of greens: parsley and dill.
Eggs are not put in stuffed sarmale or stuffed peppers because it strengthens them. I didn't lay an egg on these chicken legs either. I kneaded the filling by hand.
Chicken liver with vegetables and sour cream sauce - Recipes
Curry is an Asian dish with sauce and meat, vegetables or tofu. Although they are all called curry, there is a big difference between an Indian curry and a Chinese or Thai one. In addition to the palette of flavors and sauces that are part of these dishes, generically called "curry", each Asian country (area) also has a certain style of preparation. For example, an Indian curry is prepared over medium heat, so as not to burn the basic woody spices. The Thai, Chinese, etc., are prepared over high heat, using the "stir fry" technique and result in a more crunchy dish (vegetables are only lightly made), surrounded by a specific sauce, spicy, sweet or salty, however, it is unmistakable .
Indian curry brings vegetables and meat to a final degree of cooking, the meat is very soft and juicy, drunk with flavors, and the vegetables are well cooked, forming almost a paste, only a few cubes of vegetables thrown towards the end, are concretely distinguished, but they also have a more decorative role. As a technique, an Indian curry is very simple to prepare, but the order of adding spices must be respected.
The recipe for "Chicken Tikka Masala" has dozens of variations, depending on the area, but almost all lead to a similar preparation, a brightly colored, red-orange curry with green coriander accents. The creamy vegetable and sour cream sauce finely envelops the chicken cubes the size of a sip and surprises us with a fragrant spiciness, which is revealed towards the end of the tasting.
It is served with basmati rice, roti (Indian bread) or naan (Indian bread).
But let's enter together in this mysterious world of spices, where the fire is the one that lowers and elevates any ingredient, completing a preparation full of personality, exciting and full of strange aromatic echoes for our European taste buds.
The recipe below is made under the guidance of an Indian chef (Harpal Singh Sochi), and the result is overly satisfactory, even if we made small changes to the original recipe (due to lack of ingredients).
Ingredient:
-3 chicken breasts without skin and bone
-condiments:
- a bay leaf,
- cloves,
- cumin seeds,
- Coriander berries
- a 5 cm cinnamon stick,
-green and black cardamom,
-curry leaves
-garam masala
- 1 teaspoon and a half coriander powder
-Kashmiri paprika (I didn't have it replaced with a mixture of sweet and hot paprika)
-turmeric
-pepper
-salt
-ginger and garlic paste (from freshly ground ginger and garlic)
-fresh coriander
-vegetables:
-red onions (5 medium onions)
-fatty peppers of several colors cut into cubes
-4 tomatoes or 2 large tomatoes and 10 cherry tomatoes
others:
-150 ml sour cream
-2 tablespoons cashew nut paste (I didn't have and I made almond paste, it turned out good and so on)
-lemon juice
-3 tablespoons tomato juice and a tablespoon of broth (optional)
-cooking oil (I use 2 tablespoons of olive oil mixed with 2 tablespoons of sunflower oil)
CONDIMENTS ARE GROUPED INTO CATEGORIES: WOODEN AND POWDER (ground).
It is very important to introduce flavors in curry, because some develop their flavor more slowly, so they are introduced from the beginning, while others burn if introduced too quickly (powdered ones), and will be added in the middle and at the end of the recipe. . It's like creating a perfume: first we choose a woody, basic, subtle and long note, then we come with the aromatic bouquet in the middle, to finally give a final note, which is dominant at a first taste and olfactory perception , but which is quickly lost, leaving room for flavors in the layers below.
The wooden bouquet in the tikka masala chicken recipe is created from: a bay leaf, 3-4 cloves, a teaspoon of cumin seeds, 2 black cardamom berries and 3 green cardamom (I didn't have black and I put 5 of green,), a small piece of cinnamon stick, half a teaspoon of coriander seeds. I also added 3-4 dried curry leaves, of Indian origin (although they were not in the recipe).
2.Cut small pieces ½ of chili peppers.
3. Chop 4 cloves of garlic.
4. Chop a few strands of basil.
5. Cut the mushrooms into small pieces.
6. Cut the tomatoes into small cubes.
8.Put the cheese through the large grater.
9. Beat the chicken breast with the meat hammer.
10.Put chili peppers, parsley, basil and garlic on top of the meat.
13.Then add a layer of mushrooms.
15.Prepare the vegetables with grated cheese.
16.Prepare the sauce. Melt the butter. Cut into small pieces 2 cloves of garlic, basil, parsley and chili pepper.
17. In the baking dish, pour the cream and whipped cream, then add the remaining cream and mayonnaise, basil, garlic, parsley and chili pepper.
18. Mix all the ingredients very well.
19.Put the chicken breast with vegetables in the form and put it in the preheated oven at 180 ° C for 20 minutes.
Chicken Liver with Cream Sauce
Easy to prepare these Chicken Liver with Cream Sauce and are perfect for lunch or dinner. When you are full of ideas, this food with chicken liver will get you out of the impasse. They can also be served with a Rubbed hot polenta!
Rubbed polenta
Rubbed polenta
Rubbed polenta
Rubbed polentaChicken Liver with Cream Sauce & # 8211 Ingredients
500 g of chicken liver
1 larger onion (or 2 medium ones)
250 g sour cream 20%
2 tablespoons butter
flour
1 teaspoon sweet paprika
salt and pepper at the end
100 ml water
Chicken Liver with Cream Sauce & # 8211 Preparation
Peel a squash, grate it and squeeze the flour. Melt the butter in a pan, add the finely chopped onion and cook. Place the livers rolled in flour over the hardened onions and let them fry a little on one side, after which they return.
Put about 100 ml of water, a teaspoon of paprika over it and let it boil for 2-3 minutes. In this way a thicker sauce is formed. Put the sour cream on the liver and let it boil for about 2 minutes with the sour cream.
Put the liver and sauce on a plate and then season with salt and ground pepper (if we salt the liver before they will harden).
They can also be served with rice, mashed potatoes or fresh bread. We hope you like it and try this delicious liver recipe.
Here are other ideas with chicken liver!
Won with chicken liver
Pumpkins and liver rolls
Homemade pate
Won with chicken liver
Pumpkins and liver rolls
Homemade pateWe are waiting for you with us on the Instagram page.
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