Chicken stomachs in sour cream sauce with onions
4 servings
60 minutes
Chicken gizzards in sour cream sauce with onions is a simple yet surprisingly delicious dish of Russian cuisine, where the tenderness of offal combines well with the rich aroma of spices. In ancient times, offal was valued for its nutrition and availability, while the addition of sour cream gives the dish a special softness and creamy texture. Fried onions add a sweet note, and khmeli-suneli reveals flavors with Eastern hints. This dish pairs wonderfully with mashed potatoes or pasta, making it an ideal option for a family dinner. Spicy and rich, chicken gizzards in sour cream sauce can surprise even those unaccustomed to offal by revealing their tenderness and depth of flavor.
1
Prepare the ingredients.
2
Chicken gizzards should be thoroughly washed and cleaned of film and fat.
- Chicken gizzards: 500 g
3
Boil in salted water with bay leaves and peppercorns for 30-40 minutes until soft.
- Bay leaf: to taste
- Black peppercorns: to taste
4
Leave some broth in which the offal was cooked for the sour cream sauce.
- Chicken gizzards: 500 g
5
Boiled stomachs should be sliced thinly along.
- Chicken gizzards: 500 g
6
Heat vegetable oil in a pan and fry the meat for 2 minutes.
- Vegetable oil: 20 ml
- Chicken gizzards: 500 g
7
Slice the onion into thin half-rings.
- Onion: 3 heads
8
Add to the pan with the meat.
- Onion: 3 heads
9
Stir and simmer covered for 5-7 minutes.
10
Add 1 teaspoon of khmeli-suneli seasoning.
- Khmeli-suneli: 1 teaspoon
11
Add sour cream and a cup of broth.
- Sour cream: 150 g
- Chicken gizzards: 500 g
- Bay leaf: to taste
- Black peppercorns: to taste
12
Simmer covered for 10 minutes. Add salt to taste at the end of cooking.
- Salt: to taste
13
Serve with a side of boiled pasta or mashed potatoes.
