We clean the livers and put them in milk until they are covered, for 20 minutes.
This procedure also helps to soften the livers, but also to coagulate their blood.
After this interval, drain them well and dab them with absorbent towels.
Heat the oil in a wok and add the well drained livers.
Let them brown well, turning them on all sides, then add a cube of butter.
Add the soy sauce, mix the liver well, then add the tomato paste and fill with a little hot water.
Let the livers cook in the sauce, under the lid, for 10-15 minutes, seasoning them with pepper, thyme, 1 bay leaf and soy sauce, if necessary.
While the livers are cooking, we also prepare the mashed potatoes.
We clean the potatoes, wash them well and cut them into cubes.
Boil them in water with a little salt and remove the foam when they form.
Let the potatoes boil until they start to crumble.
Drain them, add the butter cut into cubes and pass them with the strainer, or with the blender.
Add hot milk to dilute the puree, but also for extra flavor and creaminess.
Add the grated Parmesan cheese and if you want a fine puree, pass it through a sieve.
Serve the delicious chicken liver, sprinkled with freshly chopped green parsley.
We also put some pickles next to it and the delicacy is guaranteed!
Grilled salmon with maple syrup and garlic
For a healthy but more sophisticated dinner, you should try this salmon marinated in a sauce made of maple syrup, garlic, green onions and soy sauce! I repeat, I must! The combination is so good that the words are too poor to describe it at its fair value. With a dizzying and unmistakable scent, thanks to the maple syrup, and with an irresistible mixture of sweet, salty and sour, thanks to the syrup, soy sauce and lemon, grilled salmon goes great with some french fries and a handful of salad, but and with a puree or rice, if you want a lighter version. In terms of preparation, salmon is made easy and fast. Just keep in mind that it has to stay in the marinade for about 30 minutes.
Chicken boiled in beer and wrapped in garlic sauce
Chicken tender, fragrant, delicious, simple, garlic sauce & # 8230..it came out insane. It's the first time I make this recipe and I'm very happy. My colleague told me that her father cooked a chicken boiled in beer one evening, served with garlic. Of course, a light bulb immediately lit up :)) I thought of the recipe as I thought was better and using the ingredients I had at hand. I had two thighs and a young country chicken breast that I marinated for 30 minutes in paprika, salt, pepper, mustard seeds and fresh herbs from pots (sage and oregano). I browned it in the pan and boiled it in beer for more than an hour. The meat would break into pieces when you put the fork in it :)
- two thighs and a young country chicken breast
- salt and pepper to taste
- a tablespoon of paprika
- a teaspoon of mustard seeds
- a few strands of sage and fresh oregano
- a teaspoon of dried thyme
- 100 ml of sunflower oil
- 2 large cloves of garlic
- 500 ml of blonde tea
- I prepared my work table. I cut the chicken into pieces, washed it and dried it with paper napkins. I put all the spices and herbs on the chicken pieces and sprinkled a little oil. I mixed them by hand so that they were evenly covered.
- I left it in the fridge for 30 minutes to combine the flavors.
3. In a large double-bottomed saucepan, add about 3 tablespoons of oil and brown the chicken on both sides. About 2-3 minutes on each side.
4. I poured the beer over the chicken, covered the pan with a lid and let it simmer for about an hour, an hour and 10 minutes. From time to time I would turn the chicken pieces over and check how much liquid was left.
The meat came out very very tender and good in taste. It seems to me an ideal recipe for chicken.
5. I made the garlic sauce. I crushed the garlic in a mortar, I rubbed well with salt and oil. Pour more oil little by little and mix, like mayonnaise. At the end I put two teaspoons of water to be more liquid.
6. I boiled some potatoes in small cubes in salted water, I drained them and crushed them, I also put some butter and warm milk. I mixed everything well and a puree came out. I tasted more salt.
7. I greased the chicken pieces with the garlic sauce with a kitchen brush.
We served a delicious dinner with chicken, mashed potatoes, garlic sauce and homemade vinegar donuts.
Chicken breast in bechamel sauce
To make your work easier, I recommend you to buy a boneless and skinless chicken pipe. Cut the chicken breast into thin strips. We salted it and peppered it abundantly.
We line a heat-resistant dish with butter and breadcrumbs. We put half the amount of chest in the shape of a ray. On top we put slices of mozzarella and cheese. Cut the smoked muscle lengthwise and place the thinly sliced slices over the cheese. Add another layer of mozzarella and cheese and complete with the rest of the chicken breast.
While we prepare the sauce, put the dish in the fridge.
Melt the butter over low heat. When it is completely melted, put it in a saucepan and add all the flour, stirring quickly so that it does not become lumpy. Put it back on low heat and mix for another 2-3 minutes, then gradually add the milk, salt, pepper and nutmeg. Stir until the sauce becomes thick. We take it off the heat and let it cool for 5 minutes.
When the sauce is warm, add it over the chicken breast and powder with breadcrumbs on top.
Put the dish in the oven heated over medium heat for about 1 hour.
Serve after it has cooled a bit.
CHICKEN WINGS IN WINE SAUCE
Chicken wings in wine sauce they are extraordinarily tasty, easy and quick to prepare, with ingredients at hand. They are easy to make and very tasty.
The recipe for these chicken wings does not require special preparation techniques, it can be done by anyone who arrives in the kitchen for the first time, without the risk of making a mistake.
If someone asks me what I choose to eat from a chicken, I always match the thighs and the wings in terms of cooking in the oven or in the pan, but for the grill I only choose wings.
If you also like chicken wings, I invite you to see other recipes prepared by me with their help:
Over time, I also prepared chicken wings like at KFC, but they didn't get to be photographed. I hope next time I can cook them before my boys get home.
Chicken wings in wine sauce are delicious, with a sauce that allows them to be accompanied by a garnish of mashed potatoes, but they also go with natural potatoes or steamed vegetables.
I made this recipe one day when I wanted to quickly prepare lunch because I was waiting for my girlfriend with her children to visit. We see each other once or twice a year and I'm glad every time we can talk about ours and the children see their games.
We should have given birth on the same day and at the same time, but Miruna was sent home on the scheduled day, on the grounds that it is & # 8220bank holiday & # 8221, so the twins were born 24 hours later.
In the picture above is Miruna's hand. It helps me prepare the salad.
The children were delighted by the chicken wings in wine sauce. They asked for more, so I was thrilled that I prepared something to their liking, given that most teens generally want KFC chicken wings.
I don't know how to tell you, but when I look at these chicken wings I get instantly hungry. It is true, the smell of the sauce also fully contributes.
I would like you to try them and tell me if you liked them.
I wouldn't want to praise them, but I can't resist the temptation and I'll tell you that they are the best chicken wings in sauce.
Therefore, I leave below the list of ingredients and how to prepare chicken arias in wine sauce.
2-3 cloves of garlic given through the press / crushed
2-3 thyme branches or 1 bay leaf
200 ml clear chicken / chicken soup
1/2 teaspoon peppercorns
I cleaned the chicken flakes well, tulle, possibly you can talk about the flame of the fire. I removed the small part, but I didn't throw it away. I put them all in a bag and they will end up in a soup prepared especially for stews or other dishes & # 8211 as I will use in this recipe. I fried chicken wings in oil, over low to medium heat, until they were nicely browned on both sides.
I fried them in two tranches, because I needed space to turn them, and the oil to reach all the wings to be fried at the same time.
I took them out of the pan and left them on a plate until I needed to put them back in the food.
In the same pan, sauté the finely chopped onion. If there is too much oil, it drains so that it remains 1 mm high.
Over the hardened onion, when it was soft and glassy, I added 1 tablespoon of flour and mixed quickly. I let the flour harden a bit, then I put the wings back in the pan.
I put the thyme, I poured the wine and the soup and the soup. I mixed lightly, then I put a lid on and left them for 12-13 minutes, on low heat.
I stirred from time to time. 2 minutes before stopping the fire I put the crushed garlic and let it boil for another 2 minutes.
I stopped the fire, then divided the plates mashed potatoes and next to it I put the wings and the sauce.
They are so good that you lick your fingers, and the plate stays clean as if there was nothing there.
I invite you to try them too. It would be a shame to miss such a simple and good recipe.
If you want to see how I prepared other simple and delicious recipes, I invite you on the channel YouTube.
You can find me on Instagram, where I sometimes post recipes in advance.
Method of preparation
Cut the chicken into 6-8 pieces and season with salt and pepper to taste.
Heat 2 tablespoons of oil in a tall pan. Place the chicken pieces with the skin down in the pan and fry for 5-7 minutes until golden brown. Remove with a whisk on a plate and set aside. Pour the oil.
Heat the remaining oil in the same pan, put the cleaned and washed mushrooms and chopped onions. Heat until lightly colored. Reduce heat and add finely chopped garlic, wine, thyme and bay leaf.
Add the chicken pieces with the juice they left. Bring to a boil over medium heat, then reduce the heat and simmer the meat (about 10-15 minutes).
In a small bowl, mix the flour and butter with a fork until you get a dough. After the chicken has boiled, take it out of the frying pan with the foamer together with the mushrooms and heat it.
Turn up the heat and incorporate the dough obtained from butter and flour into the sauce left in the pan. Bring to the boil, stirring constantly until bound.
The meat and mushrooms are arranged on a plate. Pour the sauce on top and put the rest in a saucepan. Sprinkle with a little chopped parsley and serve hot.
We can replace the chicken only with chicken breast or thighs and it can be served with mashed potatoes.