Chicken stew with polenta – A traditional recipe full of flavor and warmth
When it comes to dishes that remind us of beautiful moments spent with loved ones, chicken stew with polenta is definitely at the top of the list. This dish is not only delicious but also comforting, having the power to transform an ordinary meal into a true culinary celebration.
The history of stew takes us back to traditional meals, where each ingredient contributes to creating a tasty and nourishing dish. It is a versatile recipe that can be adapted according to everyone's preferences. So, let's get cooking!
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6
Necessary ingredients:
For the stew:
- 500 g chicken gizzards
- 500 g chicken hearts
- 500 g chicken livers
- 500 g chicken breast
- 500 g Oltenian sausages
- 3 heads of garlic
- 2 tablespoons of flour (optional)
- 2 red bell peppers
- 1 kg fresh tomatoes or 1 jar of tomato paste
- dill (fresh or dried)
- parsley (fresh or dried)
- salt
- pepper
For the polenta:
- 300 g cornmeal
- 1 liter water
- salt (to taste)
- 2-3 tablespoons of butter
- 100 g grated cheese
Step by step for a perfect stew:
1. Preparing the ingredients: Start by washing and cleaning the gizzards, hearts, livers, and chicken breast. Make sure to remove any membranes or impurities to achieve a clean and delicate taste.
2. Boiling the meat: Place all four types of meat in a pot with cold water and a little salt. Let them boil for a few minutes, then reduce the heat and let them simmer. This step will help intensify the flavors.
3. Preparing the sauce: In a deeper pan, add a little oil and fry the sliced sausages. When they turn golden, add the sliced garlic and diced bell pepper. Let them sauté a little, being careful not to burn the garlic, so it doesn't alter the flavor.
4. Adding the tomatoes: If using fresh tomatoes, chop them and add them to the pan. If you choose tomato paste, pour it over the sausages. Mix well to combine the flavors.
5. Combining the ingredients: Add the gizzards, hearts, livers, and chicken breast to the pan, along with the water they boiled in. Let everything simmer, stirring occasionally, until the meat is tender and the sauce has thickened. If you notice that the sauce is not thick enough, you can add the 2 tablespoons of flour mixed with a little water, letting it boil for another 10 minutes.
6. Seasoning: Season with salt, pepper, dill, and finely chopped parsley. These herbs will add freshness and flavor to your dish.
Preparing the polenta:
1. Boiling the water: Put 1 liter of salted water in a pot and bring it to a boil.
2. Adding the cornmeal: When the water is boiling, take a handful of cornmeal and sprinkle it on top, stirring continuously to avoid lumps.
3. Cooking the polenta: Continue to add cornmeal gradually, stirring constantly with a wooden spoon or a rolling pin. The polenta will start to thicken; let it simmer on low heat, stirring occasionally. Cooking the polenta can take between 20 and 30 minutes, depending on the desired consistency.
4. Finalizing: In the end, add 2-3 tablespoons of butter and grated cheese, mixing to achieve a creamy and delicious polenta.
Serving: Place the stew on a plate, adding hot polenta on top. You can serve it with a fried egg and grated cheese, but we prefer to enjoy it plain, allowing the flavors of the meat to shine.
Nutritional benefits: This recipe is rich in protein due to the chicken and sausages, while the polenta provides complex carbohydrates, essential for energy. Tomatoes and fresh herbs add vitamins and antioxidants, contributing to a balanced menu.
Frequently asked questions:
- Can I use pork or beef instead of chicken? Absolutely! The stew is versatile, so you can adapt the ingredients to your preferences.
- Can I make the polenta without butter? Yes, you can omit the butter, but it adds a rich and creamy taste.
- How can I store the stew for the next day? You can keep it in an airtight container in the fridge, and it will taste even better the next day!
Variations: Instead of fresh tomatoes, you can use canned tomatoes or tomato sauce for a different taste. You can also add vegetables like carrots or zucchini for extra nutrients and color.
Serving suggestion: For an even more festive meal, you can accompany the stew with a glass of dry red wine, which will perfectly complement the flavors of the dish.
In conclusion, chicken stew with polenta is a recipe that meets the needs for comfort and flavor, perfect for a family dinner or a gathering with friends. So, I wish you happy cooking and enjoy your meal!
When it comes to dishes that remind us of beautiful moments spent with loved ones, chicken stew with polenta is definitely at the top of the list. This dish is not only delicious but also comforting, having the power to transform an ordinary meal into a true culinary celebration.
The history of stew takes us back to traditional meals, where each ingredient contributes to creating a tasty and nourishing dish. It is a versatile recipe that can be adapted according to everyone's preferences. So, let's get cooking!
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6
Necessary ingredients:
For the stew:
- 500 g chicken gizzards
- 500 g chicken hearts
- 500 g chicken livers
- 500 g chicken breast
- 500 g Oltenian sausages
- 3 heads of garlic
- 2 tablespoons of flour (optional)
- 2 red bell peppers
- 1 kg fresh tomatoes or 1 jar of tomato paste
- dill (fresh or dried)
- parsley (fresh or dried)
- salt
- pepper
For the polenta:
- 300 g cornmeal
- 1 liter water
- salt (to taste)
- 2-3 tablespoons of butter
- 100 g grated cheese
Step by step for a perfect stew:
1. Preparing the ingredients: Start by washing and cleaning the gizzards, hearts, livers, and chicken breast. Make sure to remove any membranes or impurities to achieve a clean and delicate taste.
2. Boiling the meat: Place all four types of meat in a pot with cold water and a little salt. Let them boil for a few minutes, then reduce the heat and let them simmer. This step will help intensify the flavors.
3. Preparing the sauce: In a deeper pan, add a little oil and fry the sliced sausages. When they turn golden, add the sliced garlic and diced bell pepper. Let them sauté a little, being careful not to burn the garlic, so it doesn't alter the flavor.
4. Adding the tomatoes: If using fresh tomatoes, chop them and add them to the pan. If you choose tomato paste, pour it over the sausages. Mix well to combine the flavors.
5. Combining the ingredients: Add the gizzards, hearts, livers, and chicken breast to the pan, along with the water they boiled in. Let everything simmer, stirring occasionally, until the meat is tender and the sauce has thickened. If you notice that the sauce is not thick enough, you can add the 2 tablespoons of flour mixed with a little water, letting it boil for another 10 minutes.
6. Seasoning: Season with salt, pepper, dill, and finely chopped parsley. These herbs will add freshness and flavor to your dish.
Preparing the polenta:
1. Boiling the water: Put 1 liter of salted water in a pot and bring it to a boil.
2. Adding the cornmeal: When the water is boiling, take a handful of cornmeal and sprinkle it on top, stirring continuously to avoid lumps.
3. Cooking the polenta: Continue to add cornmeal gradually, stirring constantly with a wooden spoon or a rolling pin. The polenta will start to thicken; let it simmer on low heat, stirring occasionally. Cooking the polenta can take between 20 and 30 minutes, depending on the desired consistency.
4. Finalizing: In the end, add 2-3 tablespoons of butter and grated cheese, mixing to achieve a creamy and delicious polenta.
Serving: Place the stew on a plate, adding hot polenta on top. You can serve it with a fried egg and grated cheese, but we prefer to enjoy it plain, allowing the flavors of the meat to shine.
Nutritional benefits: This recipe is rich in protein due to the chicken and sausages, while the polenta provides complex carbohydrates, essential for energy. Tomatoes and fresh herbs add vitamins and antioxidants, contributing to a balanced menu.
Frequently asked questions:
- Can I use pork or beef instead of chicken? Absolutely! The stew is versatile, so you can adapt the ingredients to your preferences.
- Can I make the polenta without butter? Yes, you can omit the butter, but it adds a rich and creamy taste.
- How can I store the stew for the next day? You can keep it in an airtight container in the fridge, and it will taste even better the next day!
Variations: Instead of fresh tomatoes, you can use canned tomatoes or tomato sauce for a different taste. You can also add vegetables like carrots or zucchini for extra nutrients and color.
Serving suggestion: For an even more festive meal, you can accompany the stew with a glass of dry red wine, which will perfectly complement the flavors of the dish.
In conclusion, chicken stew with polenta is a recipe that meets the needs for comfort and flavor, perfect for a family dinner or a gathering with friends. So, I wish you happy cooking and enjoy your meal!
Ingredients
for mamaliga: cornmeal, water, salt, butter, cheese; for tochitura: 500 g gizzards with hearts, 500 g liver, 500 g chicken breast, 500 g Oltenian sausages, 3 heads of garlic, 2 tablespoons of flour (optional), 2 red peppers, 1 kg of fresh tomatoes or 1 jar of tomato paste, dill, parsley, salt, pepper