• Crispy Polish Potato Pancakes

    Golden-Edged Polish Placki Ziemniaczane with Sour Cream and Chives

    Ingredients:

    4 large russet potatoes, peeled and grated

    1 small onion, grated

    2 large eggs

    1/4 cup all-purpose flour

    1/2 teaspoon salt

    1/4 teaspoon black pepper

    1/4 teaspoon garlic powder (optional)

    1/2 teaspoon baking powder

    Vegetable oil for frying

    Sour cream and chopped fresh chives, for serving

    Directions:

    Grate the potatoes using the large holes of a box grater. Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.

    In a large bowl, combine the grated potatoes and onion. Stir in eggs, flour, salt, pepper, garlic powder (if using), and baking powder until well mixed.

    Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

    Once hot, drop spoonfuls of the potato mixture into the skillet, flattening each into a pancake with the back of the spoon.

    Fry for 3–4 minutes on each side, or until golden brown and crispy.

    Drain the pancakes on paper towels to remove excess oil.

    Serve hot with a dollop of sour cream and a sprinkle of fresh chives.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
    Kcal: 280 kcal | Servings: 4 servings

    #potatopancakes #placki #polishfood #comfortfood #crispyfood #friedpotatoes #traditionalrecipes #europeancuisine #easyrecipes #homemademeals #brunchrecipes #potatorecipes #onionrecipes #savorysnack #holidayfood #vintagecooking #oldworldflavors #tastypancakes #goldencrispy #authenticpolish

    Just made these golden, crispy Polish Potato Pancakes—served hot with sour cream and chives! A timeless classic that’s crunchy on the outside, tender on the inside.
    Crispy Polish Potato Pancakes Golden-Edged Polish Placki Ziemniaczane with Sour Cream and Chives Ingredients: 4 large russet potatoes, peeled and grated 1 small onion, grated 2 large eggs 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder (optional) 1/2 teaspoon baking powder Vegetable oil for frying Sour cream and chopped fresh chives, for serving Directions: Grate the potatoes using the large holes of a box grater. Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. In a large bowl, combine the grated potatoes and onion. Stir in eggs, flour, salt, pepper, garlic powder (if using), and baking powder until well mixed. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once hot, drop spoonfuls of the potato mixture into the skillet, flattening each into a pancake with the back of the spoon. Fry for 3–4 minutes on each side, or until golden brown and crispy. Drain the pancakes on paper towels to remove excess oil. Serve hot with a dollop of sour cream and a sprinkle of fresh chives. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 280 kcal | Servings: 4 servings #potatopancakes #placki #polishfood #comfortfood #crispyfood #friedpotatoes #traditionalrecipes #europeancuisine #easyrecipes #homemademeals #brunchrecipes #potatorecipes #onionrecipes #savorysnack #holidayfood #vintagecooking #oldworldflavors #tastypancakes #goldencrispy #authenticpolish Just made these golden, crispy Polish Potato Pancakes—served hot with sour cream and chives! A timeless classic that’s crunchy on the outside, tender on the inside.
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  • Polish Chicken with Mushrooms and Cream

    Classic Polish Creamy Mushroom Chicken Stew

    Ingredients:

    4 boneless, skinless chicken thighs

    Salt and pepper, to taste

    2 tablespoons vegetable oil

    1 medium onion, finely chopped

    3 cloves garlic, minced

    12 oz mushrooms (cremini or white button), sliced

    1 cup sour cream

    1/2 cup chicken broth

    1 tablespoon all-purpose flour

    1 teaspoon paprika

    2 tablespoons fresh parsley, chopped

    1 tablespoon butter

    Directions:

    Season chicken thighs with salt, pepper, and paprika.

    Heat vegetable oil in a large skillet over medium-high heat. Brown chicken on both sides until golden, about 4-5 minutes per side. Remove chicken and set aside.

    In the same skillet, add butter and sauté onions until translucent, about 3 minutes. Add garlic and cook for another minute.

    Add sliced mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes.

    Sprinkle flour over mushrooms and stir well to combine, cooking for 1-2 minutes to remove raw flour taste.

    Slowly pour in chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.

    Reduce heat to low and stir in sour cream until smooth.

    Return chicken to the skillet, cover, and cook on low heat for 15 minutes or until chicken is fully cooked and tender.

    Garnish with fresh parsley before serving.

    Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
    Kcal: Approximately 420 kcal per serving
    Servings: 4 servings

    #polishchicken #creamychicken #mushroomrecipe #comfortfood #europeancuisine #chickenmushroom #sourcreamrecipe #homemadefood #heartymeals #easyrecipes #chickenrecipes #dinnerideas #foodie #familydinner #mushroomlover #creamycomfort #onepotmeal #weeknightdinner #savorymeals #classicrecipes

    Dive into the rich and creamy flavors of this classic Polish Chicken with Mushrooms and Cream — a comforting dish perfect for any night!
    Polish Chicken with Mushrooms and Cream Classic Polish Creamy Mushroom Chicken Stew Ingredients: 4 boneless, skinless chicken thighs Salt and pepper, to taste 2 tablespoons vegetable oil 1 medium onion, finely chopped 3 cloves garlic, minced 12 oz mushrooms (cremini or white button), sliced 1 cup sour cream 1/2 cup chicken broth 1 tablespoon all-purpose flour 1 teaspoon paprika 2 tablespoons fresh parsley, chopped 1 tablespoon butter Directions: Season chicken thighs with salt, pepper, and paprika. Heat vegetable oil in a large skillet over medium-high heat. Brown chicken on both sides until golden, about 4-5 minutes per side. Remove chicken and set aside. In the same skillet, add butter and sauté onions until translucent, about 3 minutes. Add garlic and cook for another minute. Add sliced mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes. Sprinkle flour over mushrooms and stir well to combine, cooking for 1-2 minutes to remove raw flour taste. Slowly pour in chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer. Reduce heat to low and stir in sour cream until smooth. Return chicken to the skillet, cover, and cook on low heat for 15 minutes or until chicken is fully cooked and tender. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: Approximately 420 kcal per serving Servings: 4 servings #polishchicken #creamychicken #mushroomrecipe #comfortfood #europeancuisine #chickenmushroom #sourcreamrecipe #homemadefood #heartymeals #easyrecipes #chickenrecipes #dinnerideas #foodie #familydinner #mushroomlover #creamycomfort #onepotmeal #weeknightdinner #savorymeals #classicrecipes 🍄🍗 Dive into the rich and creamy flavors of this classic Polish Chicken with Mushrooms and Cream — a comforting dish perfect for any night!
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