Chicken stomachs with potatoes
3 servings
40 minutes
Chicken gizzards with potatoes are a vivid example of Georgian cuisine, combining simplicity and rich flavors. This dish is rooted in the tradition of using offal, turning them into true culinary masterpieces. Soft, juicy gizzards infused with spice aromas harmonize with crumbly potatoes, creating a cozy home-cooked treat. The light spiciness of black pepper and the freshness of parsley add depth to the flavor, while mayonnaise contributes creaminess and richness to the texture. The dish is perfect for both everyday lunches and warm family dinners where traditional time-tested recipes are valued.
1
Slice the onion into half rings and fry it. Meanwhile, wash the stomachs well, cut them in half, and add them to the slightly fried onion. Fry on medium heat without a lid, stirring occasionally, for about 5-7 minutes. Pour in less than a glass of hot water from the kettle, cover with a lid, bring to a boil, reduce the heat, and simmer for 20 minutes, then add spices to taste (black pepper, parsley).
- Onion: 2 pieces
- Chicken gizzards: 500 g
- Ground black pepper: to taste
- Parsley: 1 bunch
2
While the stomachs are frying, we peel the potatoes and cut them into fairly large pieces. We add the potatoes, add mayonnaise, mix, if there's not enough water — add a little, salt, cover with a lid, and simmer for another 15-20 minutes (until the potatoes are done). Turn off and let it sit for 10 minutes.
- Potato: 4 pieces
- Mayonnaise: 2 tablespoons
- Salt: to taste
