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‘Chicken’ Category

  1. Chicken Liver and Chanterelles Stewed with Wine and Pear Jam – Recipe

    January 9, 2019 by Varga László

    Ingredients (4 servings ):

    • 1/2 kg chicken livers
    • 1/2 kg chanterelle mushrooms
    • 100 ml white wine
    • 1-2 tablespoons pear jam (to taste)
    • 100 g butter
    • 3-4 garlic cloves
    • 1 large onion
    • 200 g double cream
    • a bunch of parsley leaves.

    Preparation method :

    1. Wash and clean the livers. Cut them in smaller pieces, each one in 2-3.
    2. Wash and clean the mushrooms. Cut them in smaller pieces.
    3. Chop coarsely the onion.
    4. Chop the garlic.
    5. Heat the butter in a heavy bottomed pot over medium heat.
    6. Add the chopped onions and salute them for 2 minutes.
    7. Add the chicken livers and garlic and continue to fry over medium heat for another minute.
    8. Add the mushrooms, wine, pear jam, season with salt and freshly ground black pepper. Cover and cook for 10 minutes.
    9. Chop the parsley leaves, setting aside half of them for garnishing.
    10. Add half of the chopped parsley leaves and the double cream.
    11. Cook uncovered for 5-10 minutes until mushrooms are cooked and sauce reduced to the desired consistency. Adjust taste with salt and pepper if needed.
    12. Serve with boiled potatoes and garnished with chopped parsley leaves.

  2. Shkmeruli – Georgian Recipe: Chicken Cooked in Milk and Garlic

    March 9, 2018 by Varga László

    Shkmeruli (შქმერული) is a chicken dish from Georgia’s Racha region. A young chicken is usually used for this recipe and is cooked in milk and garlic. Sour cream can be used instead of milk.

    Ingredients (1-2 servings):

    • 1 whole young chicken
    • 1 head of garlic,
    • 300 ml of milk
    • 100 ml of water
    • a few tablespoons of oil
    • salt to taste

    Preparation method:

    1. Cut the chicken lengthwise but do not separate into two halves, flattening it down on its back.
    2. Rub oil and salt on to both sides of the chicken.
    3. Add to a pan a few tablespoons of oil, add the flattened chicken and press it down with a pestle or a bit heavier ceramic pot, to keep the chicken flat on the bottom of the frying pan and fries nicely and even.
    4. Fry both sides of the chicken, about 5 minutes each side until nicely golden.
    5. Meanwhile, crush the garlic in a mortar or using a heavy knife against the chopping block.
    6. When the chicken is done, remove it from the pan and let it rest for 5 minutes.
    7. Cut into 6-8 pieces.
    8. Add the crushed garlic to the pan with the remaining fats from the chicken frying.
    9. Fry over low heat for about 2 minutes, then add the water and continue to simmer for 2 more minutes.
    10. Add the milk and chicken pieces and simmer for 5-7 minutes over medium heat. Adjust salt to taste. (This final cooking in milk is traditionally done in a clay pot called in Georgian – ketsi – but I preferred the speedier version over the stove.)
    11. Serve while hot with bread. If you have Georgian bread, it’s a great plus! 😊

  3. Chicken Marinated in Unicum with Vanilla Icecream Recipe

    February 25, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg boneless chicken thighs
    • 3-4 garlic cloves
    • 50-100 ml unicum
    • 1 pineapple
    • 200 g vanilla ice cream
    • 100 g fresh redcurrants
    • salt and black pepper to taste

    Preparation method:

    1. Chop the garlic cloves.
    2. Wash the chicken thighs and pat them dry with paper towels.
    3. Add to a bowl the chicken, garlic, unicum to covet it all – but only just, salt and freshly ground black pepper to taste.
    4. Leave it to marinate for an hour but not too much so the chicken doesn’t get bitter.
    5. Grill over high-temperature charcoal grill until nicely brown and crunchy outside but still juicy inside.
    6. Slice the pineapple into 2 cm slices and grill them over the same charcoal grill.
    7. Serve the chicken thighs with a slice of grilled pineapple, a large spoonful of vanilla ice cream and some redcurrants.