Chicken hearts and gizzards in sauce
4 servings
45 minutes
Chicken hearts and gizzards in sauce is a dish with a deeply rooted tradition in European cuisine, embodying the art of preparing offal. It combines the tender texture of hearts with the firmness of gizzards, revealing their flavor in a rich creamy or coconut sauce. Carrots and onions sautéed to golden perfection add sweetness and depth to the dish, while garlic and spicy chili provide zesty accents. This versatile dish can be served with a side of potatoes, grains, or fresh bread. It's perfect for cozy family dinners when you crave something hearty and aromatic. The rich flavor and dense texture make it an excellent option for those who appreciate simplicity in cooking and a variety of taste nuances.
1
We will need a frying pan, a pot, and a wok. Pour water into the pot, bring it to a boil, and add chicken hearts and gizzards. Boil for 35-40 minutes, skimming off the foam. Before finishing, add salt and a little pepper – 3-7 peppercorns. After transferring the gizzards to the wok, pour the broth into a container and place it in the freezer. We will use it to make soup: shchi, rassolnik, borscht, etc.
- Chicken hearts: 300 g
- Chicken gizzards: 300 g
- Salt: to taste
- Black peppercorns: 7 pieces
2
While the broth is cooking, we grate the carrot on a coarse grater. We place a saucepan over medium heat, add 25-30 grams of butter and 2-3 tablespoons of olive oil, wait for it to melt and then add the carrot.
- Carrot: 1 piece
- Butter: 30 g
- Olive oil: 4 tablespoons
3
While the carrot cooks, we slice 2 onions into half rings and add them in.
- Onion: 2 pieces
4
We salt the sauté and prepare the chili pepper. Cut one side of the pepper lengthwise, open it up, and use a teaspoon to scoop out the seeds and white parts, discarding the stem! Cut the pepper lengthwise and then crosswise into 3x3 mm cubes and place them in a saucepan.
- Salt: to taste
- Chili pepper: 1 piece
5
Crush 3 cloves of garlic in a saucepan and stir a few times.
- Garlic: 3 cloves
6
Place the wok on the fire, pour in olive oil, and add hearts and gizzards to the wok. Fry until a brown crust forms on one side.
- Olive oil: 4 tablespoons
- Chicken hearts: 300 g
- Chicken gizzards: 300 g
7
We put the sauté into the wok
- Carrot: 1 piece
- Onion: 2 pieces
- Chili pepper: 1 piece
- Garlic: 3 cloves
8
OPTION 1: pour in 200 grams of 20% cream or OPTION 2: pour in 400 grams of coconut milk
- Cream 20% fat: 200 g
- Coconut milk: 400 ml
9
Let it simmer for 30 minutes
