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Posts Tagged ‘chicken’

  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. 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.

  3. Ajiaco Recipe – Colombian Chicken and Potato Soup

    February 9, 2018 by Varga László

           

    Ingredients (4 servings):

    • 2 boneless breasts, around 600 g

    • 1 large onion
    • 5 garlic cloves
    • 2 kg medium potatoes
    • 2 ears fresh corn
    • 1 bunch coriander leafs
    • 1 bunch green onions
    • 2 tablespoons dried guascas, optional, i couldn’t find it
    • 2 avocadoes
    • 1/2 cup sour cream
    • 2 tablespoons drained capers
    • salt and pepper to taste

     

    Preparation method:

    1. Chop the onion roughly.
    2. Chop the garlic.
    3. Peel the potatoes and cut them into 2 cm cubes.
    4. Cut the corn ears crosswise into 3-4 pieces each.
    5. Pit and slice thinly the avocados.
    6. Cut the chicken breasts into smaller pieces.

    7. Place the chicken in a large soup pot, top with the diced potatoes, onion, garlic, green onions, half of the coriander leafs and corn.

    8. Pour enough water to cover them all, season to taste with salt freshly ground black pepper and raise the heat to high.
    9. When the soup starts to boil, lower the heat to medium-low and simmer for about 45 minutes or until the chicken is tender.
    10. Set aside the chicken to a plate and let it cool enough to handle. If you had skins and bones on the breasts, discard them.
    11. Tear the chicken breasts into smaller strips.

    12. Remove the green onions and coriander leaves from the broth and discard.
    13. Place the shredded chicken on the bottoms of large soup dishes, ladle over the rich soup with potatoes and a piece of corn.

    14. Top it with two spoonfuls of sour cream, some chopped coriander leafs, capers and avocado slices.