Traditional stewed chicken gizzards stew recipe
Chicken gizzards stewed in sauce are a traditional dish that often evokes memories of home cooking and family meals. This dish combines simple ingredients to create a nutritious and delicious meal.
An often overlooked part of the chicken, the gizzards are transformed through a slow cooking process into a tender, flavorful texture that is the star of the dish. The sauce, a sauce of garlic, onion, carrots and white wine, provides an aromatic flavor that is absorbed into the gizzards.
Despite its simplicity, preparing chicken gizzards requires patience and dedication, making it a perfect dish for special occasions or when you have time to cook and enjoy the process. Without a doubt, this dish is a true delight that will satisfy any lover of home cooking.
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- First, we clean the chicken gizzards by removing excess fat and wash them well. This is a crucial step as proper cleaning of the gizzards ensures a smooth texture and delicious flavor.
- Then, in a large pot, add a generous splash of olive oil and heat over medium heat.
- Next, peel and finely chop the onion and garlic cloves. We also peel and cut the carrots into slices. Add these ingredients to the pot and sauté until the onion is translucent.
- Add the chicken gizzards to the pot and cook until golden brown on all sides.
- At this point, add the paprika, bay leaves, salt and pepper. Stir well so that all the ingredients are mixed and the spices permeate the gizzards.
- Pour the white wine into the pot and let the alcohol evaporate for a few minutes.
- Finally, we cover the gizzards with the chicken broth and let everything simmer for about an hour, or until the gizzards are tender.
- Before serving, sprinkle with chopped fresh parsley to add a touch of freshness and color to the dish.
Top Tips for Cooking Chicken Gizzards
Make sure you clean the gizzards well. Skim off any excess fat and wash well to avoid a bitter taste.
For a more intense flavor, you can marinate the gizzards in white wine and garlic for a few hours before cooking.
This dish is even better the next day when the flavors have had a chance to mingle.