Gizzard and heart stew

Name: Gizzard and heart stew - Xenia B.
Ingredients: 1 container of gizzards and hearts; 2 onions; 5 cloves of garlic; 1 teaspoon of honey; 100 ml of tomato juice; 1 tablespoon of tomato paste; salt; pepper; basil

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Whenever I have gizzards and hearts on hand, I quickly think of this stew. It's nothing complicated – I've found it works well even on an ordinary evening when you're craving something hearty. The onions and garlic provide a solid base, and I usually have the rest of the ingredients in my kitchen. The only part that requires a bit of attention is cleaning the gizzards, but that becomes routine after a few tries. Quick Info Total time: about 1 hour Preparation time: 10-15 minutes Cooking time: 40-45 minutes (depending on how tender you want the gizzards) Servings: 3-4 Difficulty: easy Recipe type: main dish Ingredients 1 container of chicken gizzards and hearts (approx. 500-600 g) 2 onions 5 cloves of garlic 1 teaspoon honey 100 ml tomato juice 1 tablespoon tomato paste salt (to taste) pepper (to taste) basil (to taste) oil for sautéing (any regular type) Instructions 1. Rinse the gizzards and hearts well, then clean them of any membranes and debris. If you like, you can cut them in half or leave them whole. 2. Peel the onions and garlic. Chop the onions finely, and slice or mince the garlic. 3. Place a large skillet over medium heat. Add enough oil to lightly coat the bottom of the skillet. Sauté the onions until they become translucent, stirring occasionally. 4. Add the garlic to the onions and let it cook on low heat for another minute, just enough to release its aroma. 5. Add the gizzards and hearts to the skillet. Stir and let them brown slightly for 2-3 minutes, stirring to prevent sticking. 6. Pour in the tomato juice, add the tomato paste, and add enough water to cover the meat. Mix well to combine. 7. Let it simmer on low heat, partially covered, for about 40-45 minutes, until the gizzards and hearts are tender. Stir occasionally and check the liquid level – if it reduces too much, you can add a little more water. 8. When the meat is cooked, add the honey, basil, salt, and pepper to taste. Let it cook for another 2 minutes to combine the flavors. 9. Remove from heat and serve warm. Polenta is the classic choice to accompany this stew. Why I make this recipe often This stew is one of my go-to options when I want to cook quickly without complicating things. The ingredients are inexpensive and easy to find, and the dish keeps well in the fridge for one to two days. It pairs nicely with any simple side dish. Tips and variations Tips If you have time, you can soak the gizzards in cold water for 10-15 minutes after cleaning to help draw out the blood. For a thicker consistency, let the sauce simmer uncovered for the last 5-10 minutes. Don’t rush the heat. Gizzards only become tender at low heat, so be patient. Substitutions If you don’t have honey, you can skip it or use a pinch of sugar. Tomato juice can be replaced with canned, crushed tomatoes. Basil can also be dried if you don’t have fresh. Variations You can add a chopped bell pepper for a bit of sweetness. If you like, you can also add a splash of white wine when adding the sauce, but it’s not necessary. Serving ideas It goes well with polenta, but also with simple mashed potatoes or fresh bread. It pairs nicely with pickles too. Frequently asked questions How long do I boil the gizzards to make them tender? It depends on their size and freshness, but usually, 40 to 45 minutes on low heat is sufficient. Can I make the stew without hearts, just with gizzards? Yes, you can use only gizzards or only hearts. The taste is slightly different, but the method remains the same. Can I freeze the stew? I do not recommend it. After freezing, the sauce and gizzards change texture and do not taste as good. How spicy is the stew? This recipe is not spicy at all, but you can add a bit of pepper or hot paprika if you prefer it spicier. Nutritional values Approximately, for a medium serving (out of 4), the stew has around 220-250 kcal. A serving contains about 25 g of protein, 10-12 g of fat, and 10 g of carbohydrates. Values depend on how much oil you use and the exact amount of gizzards and hearts. Storage and reheating Store in the refrigerator, covered, for up to 2 days. Reheat on low heat, adding a little water if the sauce has thickened too much. After this period, the taste and texture are not as good, so I do not recommend keeping it longer or freezing it.

Gizzard and heart stew

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