Chicken Gizzard Stew with Mashed Potatoes
Lately, I've been making this chicken gizzard stew with simple mashed potatoes quite often, especially on days when I have some gizzards, hearts, and livers from free-range chickens on hand. It's not a complicated dish and doesn't require any special techniques, but the result is hearty and pairs very well with pickles or a quick salad.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 40-45 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main course, everyday
Ingredients
For the stew:
2 medium onions
1 carrot
1 red bell pepper
1 green bell pepper
1 tablespoon tomato paste
salt
pepper
oil (for sautéing)
2 gizzards
2 hearts
2 livers from free-range chickens
For the mashed potatoes:
500 g potatoes
milk (enough for a fluffy mash)
butter
salt
Preparation method
1. Peel, wash, and prepare the vegetables for the stew. Finely chop the onion, grate the carrot, and cut the bell peppers into cubes or strips, as you prefer.
2. In a deeper pan or pot, heat a little oil and add the chopped onion. Sauté over medium heat until it softens.
3. Add the red and green bell peppers, then the grated carrot. Stir and let them sauté together until all the vegetables are well softened.
4. Add the cleaned gizzards (gizzards, hearts, and livers) to the pot. Mix them with the vegetables and let them fry lightly for 2-3 minutes, stirring occasionally.
5. Pour in enough water to cover the ingredients and let it simmer over low heat, partially covered, until the gizzards are tender. If needed, add a little more water during cooking.
6. Once everything is cooked, season with salt and pepper to taste. Add the tablespoon of tomato paste and let the stew simmer for a minute or two to thicken the sauce slightly.
7. Meanwhile, peel the potatoes for the mash, cut them into cubes, and wash them. Boil them in salted water with a splash of oil (this helps prevent foam from forming on the surface).
8. Once the potatoes are well cooked, drain them and mash them while they are still hot. Add a small cube of butter and a little warm milk until the mash reaches the desired consistency. Mix well to make it fluffy.
9. Serve the stew hot, alongside the mashed potatoes. It pairs well with pickles or a fresh salad, depending on the season.
Why I make this recipe often
I make it because it doesn't require fancy ingredients and quickly provides a hearty meal. It can be easily adapted, and the result is good even the next day, if there are leftovers.
Tips and Variations
Tips
- Use free-range chicken gizzards if you have them, as they have a more intense flavor.
- Don't throw away the juices from the gizzards; let them reduce enough for a thicker sauce.
- The grated carrot adds color and a pleasant sweetness.
- The mash turns out fluffier if you use starchy potatoes and warm milk, not cold.
Substitutions
- Instead of tomato paste, you can use tomato purée or chopped tomatoes, but adjust the quantity so it’s not too sour.
- If you don't have both types of bell peppers, you can use just one.
Variations
- You can add other vegetables, such as celery or parsnip, if you like.
- If you prefer it spicier, you can add a bit of chopped hot pepper at the end.
Serving Ideas
- Alongside the gizzard stew and classic mash, coleslaw, pickled cucumbers, or green tomatoes go well.
- For an extra flavor boost, sprinkle a little fresh parsley on top when serving.
Frequently Asked Questions
1. Can I use only gizzards or only hearts?
Yes, you can make it with just gizzards or just hearts, but the texture will differ slightly. The mix provides a more complex flavor.
2. If I have store-bought chicken gizzards, do they cook the same way?
Yes, but keep in mind they may be smaller and sometimes cook a little faster. Check them occasionally.
3. Can I make the mash without butter?
Yes, you can use just milk or a neutral oil, but the flavor will be less rich.
4. Can the stew be made with less water, without a sauce?
Yes, you can let it reduce almost completely if you prefer a drier dish.
5. Can the stew be made with other organs, such as turkey hearts?
Yes, but the cooking time may increase slightly.
Nutritional Values
Approximately, for one serving: about 300-350 kcal. The protein comes mainly from the gizzards, and the carbohydrates from the mash. One serving provides about 20-25 g of protein, 25-30 g of carbohydrates, and 12-15 g of fat, depending on the amount of butter and oil used. Values are approximate and can vary based on exact quantities.
Storage and Reheating
The stew can be stored in the refrigerator for 1-2 days without issues in covered containers. The mash is best fresh, but if there are leftovers, it can be reheated in a double boiler or with a little milk, stirring frequently to prevent sticking. If you keep the dish longer, the flavor doesn’t change much, but the texture of the mash may become denser.
Lately, I've been making this chicken gizzard stew with simple mashed potatoes quite often, especially on days when I have some gizzards, hearts, and livers from free-range chickens on hand. It's not a complicated dish and doesn't require any special techniques, but the result is hearty and pairs very well with pickles or a quick salad.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 40-45 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main course, everyday
Ingredients
For the stew:
2 medium onions
1 carrot
1 red bell pepper
1 green bell pepper
1 tablespoon tomato paste
salt
pepper
oil (for sautéing)
2 gizzards
2 hearts
2 livers from free-range chickens
For the mashed potatoes:
500 g potatoes
milk (enough for a fluffy mash)
butter
salt
Preparation method
1. Peel, wash, and prepare the vegetables for the stew. Finely chop the onion, grate the carrot, and cut the bell peppers into cubes or strips, as you prefer.
2. In a deeper pan or pot, heat a little oil and add the chopped onion. Sauté over medium heat until it softens.
3. Add the red and green bell peppers, then the grated carrot. Stir and let them sauté together until all the vegetables are well softened.
4. Add the cleaned gizzards (gizzards, hearts, and livers) to the pot. Mix them with the vegetables and let them fry lightly for 2-3 minutes, stirring occasionally.
5. Pour in enough water to cover the ingredients and let it simmer over low heat, partially covered, until the gizzards are tender. If needed, add a little more water during cooking.
6. Once everything is cooked, season with salt and pepper to taste. Add the tablespoon of tomato paste and let the stew simmer for a minute or two to thicken the sauce slightly.
7. Meanwhile, peel the potatoes for the mash, cut them into cubes, and wash them. Boil them in salted water with a splash of oil (this helps prevent foam from forming on the surface).
8. Once the potatoes are well cooked, drain them and mash them while they are still hot. Add a small cube of butter and a little warm milk until the mash reaches the desired consistency. Mix well to make it fluffy.
9. Serve the stew hot, alongside the mashed potatoes. It pairs well with pickles or a fresh salad, depending on the season.
Why I make this recipe often
I make it because it doesn't require fancy ingredients and quickly provides a hearty meal. It can be easily adapted, and the result is good even the next day, if there are leftovers.
Tips and Variations
Tips
- Use free-range chicken gizzards if you have them, as they have a more intense flavor.
- Don't throw away the juices from the gizzards; let them reduce enough for a thicker sauce.
- The grated carrot adds color and a pleasant sweetness.
- The mash turns out fluffier if you use starchy potatoes and warm milk, not cold.
Substitutions
- Instead of tomato paste, you can use tomato purée or chopped tomatoes, but adjust the quantity so it’s not too sour.
- If you don't have both types of bell peppers, you can use just one.
Variations
- You can add other vegetables, such as celery or parsnip, if you like.
- If you prefer it spicier, you can add a bit of chopped hot pepper at the end.
Serving Ideas
- Alongside the gizzard stew and classic mash, coleslaw, pickled cucumbers, or green tomatoes go well.
- For an extra flavor boost, sprinkle a little fresh parsley on top when serving.
Frequently Asked Questions
1. Can I use only gizzards or only hearts?
Yes, you can make it with just gizzards or just hearts, but the texture will differ slightly. The mix provides a more complex flavor.
2. If I have store-bought chicken gizzards, do they cook the same way?
Yes, but keep in mind they may be smaller and sometimes cook a little faster. Check them occasionally.
3. Can I make the mash without butter?
Yes, you can use just milk or a neutral oil, but the flavor will be less rich.
4. Can the stew be made with less water, without a sauce?
Yes, you can let it reduce almost completely if you prefer a drier dish.
5. Can the stew be made with other organs, such as turkey hearts?
Yes, but the cooking time may increase slightly.
Nutritional Values
Approximately, for one serving: about 300-350 kcal. The protein comes mainly from the gizzards, and the carbohydrates from the mash. One serving provides about 20-25 g of protein, 25-30 g of carbohydrates, and 12-15 g of fat, depending on the amount of butter and oil used. Values are approximate and can vary based on exact quantities.
Storage and Reheating
The stew can be stored in the refrigerator for 1-2 days without issues in covered containers. The mash is best fresh, but if there are leftovers, it can be reheated in a double boiler or with a little milk, stirring frequently to prevent sticking. If you keep the dish longer, the flavor doesn’t change much, but the texture of the mash may become denser.