Chicken stew like in Bistrita

 Ingredients: We need the following ingredients: 1 whole chicken (but thighs, wings, necks, etc. can also be used...) 1 carrot 1 parsley root 4-5 cloves of garlic sour cream 1 glass of 400 gr yogurt 250 gr salt.delikat 5 tablespoons for frying the meat 5 tablespoons of flour cornmeal for polenta.

To prepare a delicious and comforting recipe, we start by frying pieces of meat in a pan with heated oil. It is important to ensure that each piece of meat is well browned on all sides to achieve a tasty crust and seal in the meat's juiciness. Once the meat is fried, we add about 2 liters of water, followed by salt and seasoning, to taste. These ingredients will form the base of a flavorful and hearty sauce.

After salting the water, we add a large chopped carrot and parsley, which will give a fresh flavor to the dish. We must not forget to add three crushed garlic cloves, which will enhance the dish's aroma. We let everything simmer over medium heat so that the flavors combine perfectly and the meat becomes tender. After about an hour, we check the meat; if it has boiled down to half its quantity, we are ready to prepare the sauce.

For the sour cream, yogurt, and flour sauce, we take 5 tablespoons of flour and mix them well with 400 grams of sour cream and 250 grams of yogurt. It is essential to ensure that the mixture is smooth, without lumps, so we can use a whisk or a mixer. We also add the other two crushed garlic cloves to the mixture and dilute the sauce with a little broth from the pot where the meat boiled, to achieve a fluid consistency.

When the meat reaches a boil, we add the previously prepared sauce and let it simmer further, stirring occasionally, until the sauce thickens slightly. Finally, we adjust the taste with salt and pepper, if necessary, to ensure that the dish is well seasoned.

In the meantime, we prepare the polenta. In a pot, we put about 3 liters of water to boil, adding a good teaspoon of salt. When the water starts to boil, we take about 2 cups of cornmeal and place it on a piece of paper, ready to be poured into the water. Carefully, we pour the flour into the boiling water, stirring constantly to avoid lumps. We let the polenta simmer on low heat for 30 minutes, stirring occasionally.

After the polenta is cooked, we remove it from the pot and squeeze out the excess water into another container. Using a rolling pin, we start to knead the polenta, gradually adding the liquid we squeezed out, to achieve a finer and creamier consistency. When we notice that the polenta has become smooth and starts to breathe, we take it off the heat and turn it onto a plate or a wooden board.

Now we have a delicious dish, with tender meat in creamy sauce and perfect polenta, ready to be served together. Enjoy your meal!

 Tags:  greenery chicken meat garlic carrots flour sour cream cream stew recipes for children