Plain with polenta

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I tried this dish in Transylvania and I really liked it now I share it with you but I assume that many of you already know it ,,,,,

Country chicken with sour cream and polenta, simple recipe, step by step

Country chicken with sour cream and polenta, simple recipe, step by step. My mother-in-law recently sent me a chicken raised in the country, young and tender. And since I only have one, I said to make several dishes with it.

I started by making a kind of sour cream and polenta, as nothing compares to the taste of country chicken. And if the cream is commercially available, at least the chicken should taste special.

If there was homemade cream like my grandmother's, it was perfect.

1. I boiled the nettles with a sprig of larch and an onion cut in half

2. When I thought they were cooked, I took the nettles out of the water, threw the onions and kept the water in which they boiled.

3. In a bowl, I added 3 tablespoons of corn flour and a tablespoon of wheat flour to the nettles.

4. Chop the nettles well with the added ones with a wooden spoon, until the paste is made.

5. Meanwhile I chopped a clove of garlic, larch and prepared the water in which the nettles boiled.

5. The composition of nettles is thinned with water in which the nettles were boiled.

6. Heat a little oil in a saucepan (I put olives) and add the thin composition of nettles:

7. Boil a little more until the corn is boiled.

5 minutes before it is ready, add the garlic and larch.

8. In the meantime, make a polenta

And the end result which is more tasty than good-looking, not to mention healthy.

Outlaw chickens with polenta

Outlaw chickens with m & # 259m & # 259ligu & # 539 & # 259 it is a recipe from the picturesque Bucovina, with a neao & # 537 taste, like in grandparents. It is a dish that is part of the traditional Romanian cuisine, a tasty and well-cooked food. The Romanian foods have a special, unmistakable flavor, which you will enjoy from the first moment.
stuffed (muesli with a m & # 259m & # 259ligu & # 539 & # 259), bulz, p & acircine & icircn cas & # 259, cozonac, vegetable soups or soups with pork, beef or chicken, soups with t & # 259 # 259ie & # 539ei de cas & # 259 sau g & # 259lu & # 537te, zacusca, m & acircncarea de quince cu sau f & # 259r & # 259 carne, martyrs muntene & # 537ti, martyrs moldovene & # 537ti, cabbage a la Cluj, iahnie de fasole & # 537i many other dishes are just a few traditional Romanian recipes.
Istoria buc & # 259t & # 259riei rom & acircne & # 537ti it is closely intertwined with the history and its geographical position. It is an amalgam of Balkan cuisine and Central European cuisine. Boron and vegetable crops represent the influences of the south and the east. Pilaful, ciulamaua, toc & # 259ni & # 539a, musacaua, ghiveciul, zacusca, etc. shows contact with the Greeks, Bulgarians and Turks.

Photo: Outlaw chickens with m & # 259m & # 259ligu & # 539 & # 259 & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 chicken of about 1 kg
100 ml oil
4-5 ro & # 537ii well cooked
1 glass is preferably white & # 539 & # 259 white
100 g sm & acircnt & acircn & # 259
1 tbsp & # 539 & # 259 f & # 259in & # 259
p & # 259trunjel verde
Preg & # 259te & # 537ti a & # 537a:
Wash the chicken & # 537i & icircl por & # 539ionezi. & Icircl prepare with salt & # 537i & icircl grease with oil. Place the tray in a pan greased with oil and place the tray in the preheated oven over medium heat. After 15 minutes, sprinkle the pieces with wine. Continue to cook over medium heat, periodically removing the tray and sprinkling the pieces with the sauce formed in the tray.
During this time, peel the tomatoes, cut them thinly and, as far as possible, clean them of seeds. When the chicken is ready, remove it from the pan and drain the sauce into a bowl. Mix the sauce from the pan with the flour, sour cream, salt and pepper to taste. Simmer over low heat for about 10 minutes, then add the boiled tomatoes.
Put the meat on a plate and place the sauce on top of the pieces. Sprinkle the finely chopped greens over the green and serve with a handkerchief.

Preparation 15 minutes Bake 50 minutes
Re & # 539et & # 259 by Irodiea Pantelemon, Suceava

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