Chicken gizzards and hearts in a multicooker
4 servings
90 minutes
Chicken gizzards and hearts are a dish with rich flavor that finds its place in European cuisine. It combines the tenderness of chicken offal with an aromatic blend of vegetables and spices. Historically, such ingredients were used in rural cooking, where their nutritional properties and flavor richness were valued. In this recipe, the meat ingredients are stewed in a multicooker with carrots, onions, and sour cream, giving the sauce a creamy texture and depth of flavor. Spices and flour help thicken the sauce, making it rich. The dish pairs perfectly with sides like mashed potatoes or buckwheat. Thanks to slow cooking in the multicooker, the meat becomes tender and juicy while the aroma of spices fills the kitchen with coziness. A great choice for those who appreciate simplicity and richness of traditional flavors!
1
Thaw the ventricles and hearts, rinse, clean, and cut into pieces if desired.
- Chicken gizzards: 400 g
- Chicken hearts: 400 g
2
Grate the carrot and chop the onion as you like.
- Carrot: 1 piece
- Onion: 1 piece
3
Place carrots and onions in the multicooker bowl, then add the gizzards and hearts.
- Carrot: 1 piece
- Onion: 1 piece
- Chicken gizzards: 400 g
- Chicken hearts: 400 g
4
Add sour cream, salt, pepper, and spices.
- Sour cream: 170 g
- Condiments and seasonings: to taste
5
Set the 'Extinguish' mode for one and a half hours.
6
After 30 minutes, open and add flour, stir to thicken the sauce.
- Wheat flour: 2 tablespoons
7
Close the lid and cook until the end of the mode.
