Mushroom stew with chicken hearts and gizzards, served alongside a delicious side of polenta, is a traditional recipe that brings a touch of nostalgia and comfort to every pantry. This savory combination, with its enticing aromas, perfectly blends the smooth texture of the stew with the consistency of the polenta, creating a dish that will impress both family and friends. Before we get started, let’s explore each step of this delicious recipe together.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 4-6 servings
Ingredients for the Stew:
- 1 kg chicken gizzards and hearts
- 250 g mushrooms (preferably fresh forest mushrooms, but canned mushrooms can also be used)
- 1 cube of meat concentrate (Knorr or Maggi)
- Ground black pepper, to taste
- Fine salt, to taste
- 2 large onions
- 4 carrots
- 2-3 bunches of fresh dill and parsley for garnish
Ingredients for Polenta:
- 1 kg water
- 250 g cornmeal (choose the cornmeal according to your preference: softer or firmer)
- A pinch of salt
Preparation:
1. Boiling the gizzards and hearts:
In a large pot, add the gizzards and hearts, covering them with water. Place the pot over medium heat and wait until it starts to boil. At this point, you will notice foam forming on the surface. Use a skimmer to remove it, so you will obtain a clearer liquid.
2. Adding the vegetables:
After removing the foam, add the carrots cut into large pieces and the onions quartered. These vegetables will add extra flavor and taste to the dish. Add the meat concentrate cube and let everything boil for 30-45 minutes until the meat becomes tender.
3. Draining and straining:
Once the gizzards and hearts are cooked, drain them well and keep the cooking liquid. This will be the base for the stew. Use a fine sieve to strain the liquid, removing any residues.
4. Preparing the stew:
In a large skillet, add the drained mushrooms, allowing them to brown slightly over medium heat. This step is essential to bring out the flavors of the mushrooms. After the mushrooms are browned, add the cooked gizzards and hearts to the skillet and sauté everything together for about 5-7 minutes.
5. Finalizing the stew:
In a separate saucepan, prepare the stew. Add 500 ml of the previously strained liquid to the pot and bring to a boil. When the liquid starts to boil, add a pinch of salt and gradually the cornmeal, stirring constantly with a whisk to avoid lumps. Let it boil for 10-15 minutes, stirring frequently, until it reaches the desired consistency.
6. Combining the ingredients:
Once the stew is ready, add the mixture of gizzards, hearts, and mushrooms. Let everything boil together for 2-3 minutes so that the flavors combine perfectly.
7. Serving:
Turn off the heat and add the chopped dill and parsley, gently mixing to distribute them evenly. If you want a more decorative look, slice some carrot rounds and add them on top.
8. Preparing the polenta:
In another pot, add 1 kg of water and a pinch of salt, then bring to a boil. When the water boils, gradually add the cornmeal, stirring continuously to avoid lumps. Let it boil for 15-20 minutes until the polenta becomes creamy and consistent.
Serving:
To serve, place a generous layer of polenta on the plate, add the stew on top, and garnish with fresh herbs. This combination not only looks appetizing but tastes absolutely divine!
Practical tips:
- If you want to add extra flavor, try using fresh mushrooms instead of canned ones.
- The polenta can also be made with milk for a creamier texture.
- You can use other types of meat, such as chicken or turkey, to vary the recipe.
Frequently Asked Questions:
- Can I use other types of mushrooms? Yes, champignon or porcini mushrooms are excellent for this recipe.
- What can I do with the leftover stew? It keeps well in the fridge and can be reheated the next day.
Calories and nutritional benefits:
This recipe contains approximately 400-500 calories per serving, depending on the amount of polenta served. Besides its delicious taste, the mushroom stew with gizzards and hearts is rich in protein and essential vitamins, thanks to its natural ingredients.
Possible variations:
For a touch of originality, you can also add some olives or diced bell peppers to the stew. Additionally, a squeeze of lemon juice can provide extra freshness and a pleasant contrast to the rich flavors.
Now that you have all the necessary information, all that’s left is to get cooking! Enjoy every step of the preparation and savor this delicious recipe with your loved ones!
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 4-6 servings
Ingredients for the Stew:
- 1 kg chicken gizzards and hearts
- 250 g mushrooms (preferably fresh forest mushrooms, but canned mushrooms can also be used)
- 1 cube of meat concentrate (Knorr or Maggi)
- Ground black pepper, to taste
- Fine salt, to taste
- 2 large onions
- 4 carrots
- 2-3 bunches of fresh dill and parsley for garnish
Ingredients for Polenta:
- 1 kg water
- 250 g cornmeal (choose the cornmeal according to your preference: softer or firmer)
- A pinch of salt
Preparation:
1. Boiling the gizzards and hearts:
In a large pot, add the gizzards and hearts, covering them with water. Place the pot over medium heat and wait until it starts to boil. At this point, you will notice foam forming on the surface. Use a skimmer to remove it, so you will obtain a clearer liquid.
2. Adding the vegetables:
After removing the foam, add the carrots cut into large pieces and the onions quartered. These vegetables will add extra flavor and taste to the dish. Add the meat concentrate cube and let everything boil for 30-45 minutes until the meat becomes tender.
3. Draining and straining:
Once the gizzards and hearts are cooked, drain them well and keep the cooking liquid. This will be the base for the stew. Use a fine sieve to strain the liquid, removing any residues.
4. Preparing the stew:
In a large skillet, add the drained mushrooms, allowing them to brown slightly over medium heat. This step is essential to bring out the flavors of the mushrooms. After the mushrooms are browned, add the cooked gizzards and hearts to the skillet and sauté everything together for about 5-7 minutes.
5. Finalizing the stew:
In a separate saucepan, prepare the stew. Add 500 ml of the previously strained liquid to the pot and bring to a boil. When the liquid starts to boil, add a pinch of salt and gradually the cornmeal, stirring constantly with a whisk to avoid lumps. Let it boil for 10-15 minutes, stirring frequently, until it reaches the desired consistency.
6. Combining the ingredients:
Once the stew is ready, add the mixture of gizzards, hearts, and mushrooms. Let everything boil together for 2-3 minutes so that the flavors combine perfectly.
7. Serving:
Turn off the heat and add the chopped dill and parsley, gently mixing to distribute them evenly. If you want a more decorative look, slice some carrot rounds and add them on top.
8. Preparing the polenta:
In another pot, add 1 kg of water and a pinch of salt, then bring to a boil. When the water boils, gradually add the cornmeal, stirring continuously to avoid lumps. Let it boil for 15-20 minutes until the polenta becomes creamy and consistent.
Serving:
To serve, place a generous layer of polenta on the plate, add the stew on top, and garnish with fresh herbs. This combination not only looks appetizing but tastes absolutely divine!
Practical tips:
- If you want to add extra flavor, try using fresh mushrooms instead of canned ones.
- The polenta can also be made with milk for a creamier texture.
- You can use other types of meat, such as chicken or turkey, to vary the recipe.
Frequently Asked Questions:
- Can I use other types of mushrooms? Yes, champignon or porcini mushrooms are excellent for this recipe.
- What can I do with the leftover stew? It keeps well in the fridge and can be reheated the next day.
Calories and nutritional benefits:
This recipe contains approximately 400-500 calories per serving, depending on the amount of polenta served. Besides its delicious taste, the mushroom stew with gizzards and hearts is rich in protein and essential vitamins, thanks to its natural ingredients.
Possible variations:
For a touch of originality, you can also add some olives or diced bell peppers to the stew. Additionally, a squeeze of lemon juice can provide extra freshness and a pleasant contrast to the rich flavors.
Now that you have all the necessary information, all that’s left is to get cooking! Enjoy every step of the preparation and savor this delicious recipe with your loved ones!