New recipes

Chicken stew (turkey) with polenta

Finely chop the onion until it becomes glassy, ​​then add the diced tomatoes and the chopped bell pepper.

After a few minutes add the meat, donut paste and adjust the taste of salt and pepper. Add chopped green parsley, garlic and a cup of water, then let the meat boil well.

Make polenta: 1 l of salt water to taste, add 300 g of cornstarch and let it boil, turning so that the polenta does not stick to the bowl.

When they are ready, they are mounted on the plate in portions.

Great appetite!

Chicken breast stew with polenta

Chicken breast stew with polenta it is a food as simple as it is tasty.

It prepares quickly and is to everyone's liking. At least in our family, no one refuses this dish, especially if we have a polenta muzzle next to it. I recommend you try other stew recipes such as Stew of chicken breast and baked peppers , Pork or chicken stew with green beans .

Ingredients Chicken breast stew with polenta:

400 g boneless chicken breast (or turkey)
2 pieces of onion
2 bell peppers (1 yellow, 1 red)
4 pieces of peeled tomatoes
½ green parsley link
1 teaspoon dried marjoram (or fresh 1 small bouquet cut into small pieces)
2 cloves garlic
optional hot peppers (everyone adds as much as they want depending on how spicy the food wants to be, but you can also give it up)
3 tablespoons oil
salt, pepper to taste
1 tablespoon Gulyas paste (if we don't use 1 teaspoon of paprika, or 1 tablespoon of pepper paste)
300 g mushrooms

Preparation Chicken breast stew with polenta
Peel and chop the onions and peppers. Peel a squash, grate it and slice it. Chicken breast (or turkey) is cut into suitable pieces. Peel a squash, grate it and slice it.

Heat the oil in a saucepan and cook the onion and chopped peppers together with 1 pinch of salt. Add the portioned breast and continue to fry them until it turns white. Add the crushed tomatoes and garlic cloves, finely chopped and a few slices of hot pepper.

Let it boil for a few minutes and then add the Gulyas paste (paprika, or pepper paste), salt, pepper to taste, sliced ​​mushrooms and about 400 ml of water. Cover and simmer until a thick sauce is formed and the meat is cooked.

Before stopping the fire, add the finely chopped green parsley and the freshly cut marjoram. If you do not have fresh Hungarian, you can also use the dried Hungarian.

It is served with polenta and I recommend a well-cooled dry white wine. Good appetite!

Stew with chicken, peppers and olives

A chicken breast and about 3-4 hammers
200 gr of black olives (without seeds)
3 bell peppers
1 red hot pepper and a bunch of green parsley
3 cloves of garlic
4 old onions
100 gr of tomatoes in own juice (or 3 fresh tomatoes)
Salt, pepper, a teaspoon of dried thyme, a bay leaf, a tablespoon of flour
3-4 tablespoons of oil

Method of preparation

Cut the chicken breast into suitable pieces. Pass all the meat through the flour, and fry it in hot oil (keep a tablespoon of oil) for a few minutes, just enough to take on color. Remove the meat and put the finely chopped onion and a pinch of salt in the oil.

After about 3-5 minutes add the garlic, then after another 2-4 minutes put the meat. Add: thyme, freshly ground pepper, bay leaf and 100 milliliters of water and cover. Bring to a simmer, stirring occasionally, for 15-20 minutes.

Put the olives (salted, if necessary), add more water (the food must remain low), only if you have to boil for another 10 minutes.

Grease the bell peppers with the preserved oil and place them in the stove tray. Bake on high heat for 10 minutes, until soft and tasty. Cut them into the right pieces (you don't need to remove the skin), and put them over the food. Stir gently, then add the tomatoes and juice. Cover and simmer everything, over low heat, under the lid, for another 15 minutes.

Match salt and pepper, add hot pepper (seedless), finely chopped and greens. Stir and simmer for another minute. Ready!

The stew with chicken, olives and peppers is ready. It can be eaten garnished with a spoonful of yogurt, polenta and a simple lettuce. Instead of chicken you can use turkey meat.

Recipe for chicken stew with polenta, a tasty and traditional dish

Chicken stew with polenta

Chicken stew recipes presented below is a variety with sour cream, flour and garlic. Chicken leg stew goes very well with polenta. The quantities are equivalent to 4 servings of stew with polenta.

Ingredients chicken stew with polenta

  • 2 whole chicken legs
  • 1 suitable onion
  • 100 ml oil
  • 1 teaspoon paprika
  • 1 tablespoon flour
  • 1 tablespoon sour cream
  • 3-4 cloves of garlic
  • parsley greens
  • salt to taste
  • pepper to taste
  • 1 l apa
  • 350 gr of corn flour

Method of preparation

Cut the chicken legs in half, separating the cups from the upper pulp, wash well, wipe and season.
Peel the onion and cut it into cubes, heat it with oil and then with the thighs. When the meat has turned white, add a teaspoon of paprika, mix and cover with water.
Sprinkle with chopped green parsley and wait until the meat is cooked.
At the end, mix the cleaned and chopped garlic with a tablespoon of flour and a tablespoon of sour cream. Add cold water and stir until thickened. Use a strainer to pass it through when you add it to the stew. Bring to a boil and the preparation is ready.

Put a liter of boiling water with a little salt. Be sure to use a double-bottomed pot to avoid painting the dish.
When the water boils, gradually add the corn flour, stirring constantly to avoid the formation of lumps. After you have poured all the corn flour, mix until the polenta is quite thick (it does not fall off the wooden spoon) and then take the pot off the heat.

Chopped onion Fried onion Chicken legs Spicy chicken legs Thighs hardened with onion

Thighs hardened with onion, paprika and cold water Water needed for stew Garlic for thickening Cut garlic Crushed garlic Ingredients for wholesale Wholesale for chicken stew Chicken stew with sour cream Cornflour Mixed polenta Stew polenta Chicken stew with garlic

For polenta: water, salt and corn flour.

Heat the oil in a pan, then add the livers.

We put a lid on and let them simmer.

After that, we turn them carefully on the other side.

Let them boil for another 5 minutes under the lid in their own juice.

Let the juice drop and add the parsley.

Separately, boil the salted water when it starts to boil, add the corn flour in the rain and mix continuously.

Try this video recipe too

Chicken stew with polenta

The delicacies prepared by us with much love and good cheer enjoyed a real success among all those who chose to stop by our table and taste our menu. For this gastronomic contest I chose for the first course, a peasant soup with pork and for the second course, a classic recipe for chicken stew with sour cream with polenta, specific to the cuisine of Satmar, easy to prepare and extremely tasty. We invite you to try it too.


You need 1 kg of boneless chicken breast and thighs, 3 large onions, 3 red peppers, preferably Kapia peppers, 5-6 cloves of garlic, oil, salt, pepper, liquid cream, 1 egg and 2 tablespoons of flour.

Method of preparation: Cut the onion and pepper into small pieces and put them in oil (not too much) until they soften a little. Meanwhile, wash the meat very well, then cut it into cubes. Add the meat to the onion and pepper mixture, stir and pour enough hot water to cover the composition with one finger. When it starts to boil, add salt, pepper and crushed garlic to taste and simmer for about 30-40 minutes. Stir occasionally. After the meat has boiled, you can make a sauce from flour, egg and sour cream (the consistency of the one for pancakes) that you add to the stew. For this preparation it is good to choose a cream with a higher concentration of fat and to be more liquid. Let everything boil for another 10 minutes. Taste the stew and add more salt, if necessary.

As a garnish, you can opt for a polenta or dumplings made of egg and flour.

Chicken stew with pipettes and polenta

Stew ingredients: 1 kg chicken hearts and pipettes, 500 ml white wine, 300 g small onion, 1 head of garlic, olive oil, dried or fresh thyme, bay leaves, 1 bunch parsley, salt, pepper
Polenta ingredients: 1 kg of corn, 500 ml of water, 50 g of butter, salt

We invite you to watch below the video recipe of pipote, hearts and polenta:

Method of preparation: Put a little olive oil in a deep frying pan and add the pipettes and hearts over high heat. Leave on the fire until the water left by them evaporates. Pour the wine into the pan and leave it on the fire for a few minutes until the alcohol evaporates. Then add hot water until the meat is covered. Put the thyme, bay leaves, salt, pepper and leave on medium heat with the lid on for about 60-70 minutes until the liquid drops. If you want more sauce you can take the pan off the heat. If you want less sauce then take the lid and leave it on the fire for a few minutes until the sauce evaporates even more. In another pan, fry the onion, garlic and bell pepper in oil. Let it brown well over high heat. When they are ready, add them over the meat, season with salt and pepper and leave on the fire for another 2-3 minutes. Prepare the polenta by adding the butter to the water and then the raindrop in the water that starts to boil and stir constantly. Place on a polished and stewed plate and serve hot with pickles. We wish you good appetite and increase the cooking of the chicken stew with pipettes, hearts and polenta.

Pipette stew and hearts with polenta

We invite you to watch below the video recipe for stewed pipote and hearts with polenta:

Preparation: Step 1. Wash and clean hearts and pipettes well. Put a little olive oil in a pan and cook the hearts and pipettes for 2-3 minutes.

Step 2. Add the wine and let the alcohol evaporate for 2-3 minutes. Add the garlic cloves, dried thyme, salt, pepper and the rosemary and thyme sprigs. Stir a few times and then put the lid on. Bring to a boil over medium heat for 1.5 hours. Check and stir from time to time. If the juice drops too much, add hot water.

Step 3. Put a little olive oil in a deep frying pan. Add 2 cloves of finely chopped garlic, onion and peppers cut into strips or medium pieces. Stir and leave on high heat for a few minutes until the vegetables soften and brown slightly.

Step 4. Add the hearts and pipettes over the vegetables. Add another 300 ml of hot water or more if you want more sauce. Leave on medium heat for another 30 minutes with the lid on. Stir occasionally.

Step 5. For the polenta, boil 200 ml of water. Add salt and a cube of butter to the water. When the water starts to boil add the cornstarch. Stir frequently to avoid lumps. After 10-15 minutes, remove from the heat and allow to cool slightly.

Step 6. Serve the stew with finely chopped green parsley. Sprinkle a little grated Parmesan over the polenta.

Step 7. We wish you good appetite and increase your cooking recipe for pipote stew and hearts with polenta.

Chicken stew with roasted peppers and spinach

A chicken dish with baked peppers and spinach, a polenta can make an excellent lunch for the whole family. We prefer polenta to real Moldovans, as I saw in my mother and mother. Mno, old habbits die hard, you know that old word of the novel :))))


  • 4 red bell peppers, baked, without skin
  • 2 yellow bell peppers, baked, without skin
  • 5-6 cloves of green garlic
  • 100 gr frozen spinach
  • 400 gr chicken breast
  • 2 lg olive oil
  • 100 ml water

How I proceeded:

  • I chopped the bell peppers (I had them in the freezer) and the garlic
  • I cut the chicken breast into cubes
  • I put the meat in the pan and simmered it for a few minutes in a little water
  • I added peppers and garlic, water and oil and covered with a lid, I cooked them slowly, over low heat
  • when the meat was well cooked, I added the frozen spinach and continued to cook until the spinach was cooked, without exaggerating with its cooking
  • we all served with polenta.

* Spinach is offered occasionally (2-3 times / month) due to the high content of nitrates and oxylates.

Turkey Tartite in Beer

We clean the turkey's hindquarters (if we have chicken, duck or whole turkey we cut it) and place the pieces in a deeper bowl. We clean the carrots, the parsley root and cut it into slices. We clean the onion and cut it smaller. Chop the green parsley and grate the garlic on a small grater.

Over the meat, add the chopped vegetables, chopped onion, crushed garlic, chopped green parsley and a teaspoon of basil. We mix them with the meat and add 1 l of beer (we put enough beer to cover the meat). These being done, all we have to do is cover the pot to put it in the cold and leave it in this mixture until the next day.

After soaking the meat in beer for 24 hours, we take it aside from this bait and let it drain. During this time, heat 100 ml of oil and fry the meat until it becomes beautiful brown on all sides. Season with salt and pepper. From the bait we add both beer and vegetables so that the meat is slightly covered.

Cover with a lid and let the miracle simmer until the meat softens. If necessary, add more salt or pepper to your taste. You can finally add a few tablespoons of sour cream for those who want.