Chicken gizzard stew

Name: Chicken gizzard stew
Ingredients: 500 g chicken gizzards; 1500 ml water; 2 medium onions (300 g); 1 medium red bell pepper (150 g); 2 cloves garlic; 30 ml oil; 250 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 tablespoon flour (10 g); 30 ml cold water; 15 g fresh parsley

Diverse - Chicken gizzard stew by Florentina E. - Recipia

Chicken gizzard stew takes a slow simmer to soften the gizzards, then they cook briefly in a pan with onion, red bell pepper and garlic. The stew gets a flour-thickened sauce, just thick enough to coat the gizzards, and the fresh parsley goes in right at the end. I serve it with polenta while the sauce is still hot. Preparation: 20 minutes. Cooking: 73 minutes. Total time: 93 minutes. Servings: 2. Approximately 435 kcal and 47 g protein per serving.

Ingredients

500 g chicken gizzards
1500 ml water
2 medium onions (300 g)
1 medium red bell pepper (150 g)
2 cloves garlic
30 ml oil
250 ml water
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon flour (10 g)
30 ml cold water
15 g fresh parsley

Preparation

1. Trim away any thick membranes from the gizzards and pat them dry with paper towels. Put them in a pot with 1500 ml water, bring to a boil, then simmer over low heat for 60 minutes, until tender. 2. Dice the onion and red bell pepper. Crush the garlic and chop the parsley. 3. Heat 30 ml oil in a separate small saucepan. Cook the onion and red bell pepper for 8 minutes, until softened and the onion is translucent, then add the garlic. 4. Drain the gizzards and add them to the saucepan. Add 250 ml water, the salt and pepper. Dissolve the flour in 30 ml cold water, pour it over the gizzards and simmer everything for 5 minutes, until the sauce bubbles and thickens. 5. Turn off the heat and stir in the chopped parsley.

Notes

I serve it with fresh bread to mop up the sauce on the plate. Cooled quickly and kept in a sealed container, it will keep in the refrigerator for up to 3 days. Wheat flour contains gluten; for a gluten-free version, replace 10 g flour with 5 g starch, dissolved in 30 ml cold water. Large gizzards may need another 10-15 minutes of simmering, so check the texture of the thickest ones before draining them. When buying, choose cleaned gizzards with a neutral smell, and trim away any thick membranes left around the edges. If the sauce gets too thick after cooling, thin it while reheating with 15 ml hot water at a time. You can use 250 ml strained cooking liquid in the sauce instead of water, after tasting it to see how salty it is. To serve, cut very large gizzards in half; small ones can be left whole.

Frequently asked questions

Can I add chicken hearts too?

Yes. Use 250 g gizzards and 250 g hearts; add the hearts to the water after the gizzards have simmered for 35 minutes, then cook them together for another 25 minutes.

Can I use turkey gizzards?

Yes, use the same amount, 500 g, but simmer them for about 90 minutes and add 10 minutes at a time if they are still tough.

What should I do if the sauce is still too thin?

Leave it uncovered over low heat for another 3 minutes, stirring often, until it clings to the gizzards.