Chicken stomachs in sour cream
3 servings
50 minutes
Chicken gizzards in sour cream is an old Russian dish that combines simplicity of preparation with rich flavor. The gizzards, carefully cleaned and stewed until tender, acquire amazing softness, while the sour cream sauce with Italian herbs, salt, and pepper gives them a pleasant creamy texture with a hint of spiciness. The light aroma of golden onions deepens and harmonizes the taste. This dish is perfect for a casual dinner or a cozy family lunch and pairs excellently with mashed potatoes or buckwheat porridge. Thanks to the sour cream, the gizzards retain their juiciness while the spices enrich the flavor, making it rich yet mild. Chicken gizzards in sour cream are a wonderful example of Russian home cooking where warmth, soulfulness, and simple yet surprisingly tasty ingredients matter.
1
Thoroughly clean chicken gizzards from fat and inner membrane, rinse. Cut into two pieces.
- Chicken gizzards: 500 g
2
Place in a pan and pour water. Bring to a boil, then reduce the heat and simmer until the water evaporates. It's advisable not to set the gas higher than medium so that the stomachs cook well and don't become tough.
- Water: 500 ml
3
While the stomachs are stewing, you can prepare the rest. Clean and chop the onion.
- Onion: 170 g
4
In a small bowl, mix sour cream, Italian herbs, salt, and pepper.
- Sour cream 20% fat: 4 tablespoons
- Italian herbs blend: to taste
- Salt: to taste
- Ground pepper blend: to taste
5
Once the water has mostly evaporated, add onion and vegetable oil, sauté the onion until lightly golden.
- Onion: 170 g
6
Add the sour cream mixture and simmer for another 5-10 minutes.
- Sour cream 20% fat: 4 tablespoons
7
