Wednesday, 24 June 2015

Romanian Chicken Liver Stew

Romanian Chicken Liver Stew

I first learned about this dish from a friend of mine who visited Romania and had this stew as a Sunday brunch. She said it was the most flavorful liver dish that she ever had. I got the recipe from her and tried it. It was a super duper hit in my home. Children just loved it. So I thought I should share this with all my friends out there. On a lazy Sunday afternoon when you are not up-to making something elaborate for the brunch this is an easy and quick dish to prepare.

Preparation time   : 10 minutes
Cooking Time      :  20 minutes
Difficulty              :  Very easy
Serves                   :   2 - 4

Ingredients :

  • Chicken Liver    : 500 grams  (cut into medium pieces)
  • Brandy               : 1 glass 
  • Sherry                :  1 glass (optional) you can use Chicken stock instead of sherry
  • Garlic                 :  2 cloves (finely minced)
  • Chives                : Hand full (finely chopped)
  • Parsley               : Hand full (Roughly chopped)
  • Sour Cream        ; 1/2 cup ( If you don't get sour cream use well beaten sour curd)
  • Butter                 ; 3 Tbsp
  • Salt                     : To taste

Method :

  1.  Wash and clean the Chicken Liver pieces well in cold water mixed with salt and set aside.
  2.  While the liver is resting chop the greens ( chives and parsley) 
  3.   Heat a pan on medium flame and add the butter.
  4.  As soon as the butter melts add the greens, keeping aside a little of parsley and stir for a        minute.
  5.  Add minced garlic and fry for a minute.
  6.   Increase the flame to high and add the liver pieces and stir well for 3 - 4 minutes
  7.   Quickly add the Brandy and stir well. The pan might catch fire. Don't get scared, it will die       down quickly.
  8.   Once the flames die cover and cook over medium flame for 5 - 7 minutes
  9.   Open the cover and add the Sherry or Stock. Mix well
  10.   Now add the Sour cream and blend well.
  11.   Let it cook for a couple of minutes over slow flame. Now add the salt to taste and mix well.
  12.   Check the seasoning and adjust if required.
  13.   Now add the remaining parsley and stir well. 
  14.   Serve immediately with some French or Rye bread.


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