Chicken livers with balsamic vinegar and polenta

Name: Chicken livers with balsamic vinegar and polenta - Leana K.
Ingredients: 1 kg chicken liver; 2 leeks; 5 green onions; 2 medium onions; 3 tomatoes; 1 head of garlic; 2 tbsp balsamic vinegar; salt; pepper; thyme; dill

Meat - Chicken livers with balsamic vinegar and polenta by Leana K. - Recipia

Chicken livers with balsamic vinegar and polenta: A quick delicacy for the soul! When it comes to traditional dishes that make us feel at home, chicken livers with balsamic vinegar and polenta are certainly a classic. This simple yet flavorful recipe transforms humble ingredients into a delicious feast. Moreover, it’s a perfect opportunity to share unforgettable moments with loved ones! Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Number of servings: 4 Ingredients needed to prepare chicken livers with balsamic vinegar: - 1 kg chicken livers (fresh and cleaned) - 2 stalks of leek (only the white part) - 5 green onions (or alternatively, 2 dried onions) - 2 dried onions (medium size) - 3 tomatoes (preferably ripe and juicy) - 1 head of garlic (for added flavor) - 2 tablespoons balsamic vinegar (choose a quality variety for a more intense taste) - Salt and pepper (to taste) - Thyme (fresh or dried, about a pinch) - Fresh dill (or frozen, for vibrant flavor) Preparing the chicken livers: 1. Cleaning and preparing the ingredients: Start by cleaning the chicken livers. It is important to remove any membranes or impurities. Rinse them well in several waters and let them soak in cold water to eliminate any unpleasant taste. While the livers rest, prepare the vegetables. 2. Chopping the vegetables: Wash the leek and green onions, then slice them finely. For the dried onion, peel and chop it into small pieces. The peeled tomatoes should be chopped finely, and the garlic should be peeled and set aside for later. 3. Cooking the vegetables: In a pot or skillet, add 4-5 tablespoons of oil and let it heat. Add the dried onion and leek, allowing them to sauté over medium heat for a few minutes until they become translucent. 4. Adding the livers: After the onion and leek have sautéed, add the chicken livers to the pot. Let them simmer over low heat, stirring gently to cook evenly. When the liquid released by the livers has evaporated, add the green onions and about 100 ml of warm water. Let it simmer for another 2-3 minutes. 5. Including the tomatoes and balsamic vinegar: Now is the time to add the chopped tomatoes and the 2 tablespoons of balsamic vinegar. This ingredient will add a note of acidity and sweetness that will elevate the dish. Let it simmer for 10 minutes, stirring occasionally. 6. Finalizing the dish: With 5 minutes before turning off the heat, add the crushed garlic, thyme, salt, and pepper to taste. Mix well and let it simmer to allow the flavors to combine. When it’s ready, turn off the heat and add the chopped dill (or from the freezer). Serving: This dish is usually served alongside warm polenta, which perfectly absorbs the sauce. A fresh or pickled cabbage salad will add a crunchy and refreshing contrast, completing the meal. It’s a dish that evokes family gatherings filled with warmth and stories. Tips and useful advice: - Fresh livers are essential; make sure they are of good quality to avoid any unpleasant taste. - Polenta can be prepared in advance and reheated, allowing you to focus on the livers. - If you want to add a spicy note, you can include some chopped chili in the recipe during the onion sautéing stage. - Vary the vegetables: you can add carrots or bell peppers for extra color and nutrients. Nutritional benefits: Chicken livers are an excellent source of protein, iron, and vitamin A. They can help maintain a healthy immune system and improve skin health. Polenta, on the other hand, provides complex carbohydrates, making it a good choice to complement this dish. Frequently asked questions: - Can I use frozen livers? Yes, it is recommended to fully thaw them before cooking to avoid an unpleasant texture. - What other side dishes can I use? Besides polenta, livers also pair well with mashed potatoes or rice. - How do I store leftovers? Livers can be stored in the refrigerator in an airtight container for 2-3 days. Reheat them on the stove over low heat, adding a little water if necessary. In conclusion, chicken livers with balsamic vinegar and polenta are a dish that not only satisfies hunger but also brings a piece of culinary traditions that unite us. Enjoy your meal and happy cooking!

Chicken livers with balsamic vinegar and polenta

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