Very warm and hearty, this stew will make you feel warm and tingly on those cold winter evenings. Chicken gizzards become very soft and melt in your mouth. Topped with some chopped parsley and served with a warm and crunchy dinner roll.
Preheat oven to 180°C (356°F).
Heat up the olive oil in an oven proof frying pan or a medium pot (2,5 – 3 liter pot).
Wash and remove the yellow bits from the chicken gizzards. Pat dry with a paper towel. Chop to desired size, if needed.Add the chicken gizzards to the frying pan/pot and fry until golden brown. Season with salt and pepper.
Once golden brown, remove from the pan/pot and place in a bowl. You will need them later.
Add chopped onion to the same pan/pot. Might need a bit more oil. Fry for 30 seconds to 1 minute.
Add balsamic vinegar to the onions. As the pan is hot, the vinegar will sizzle and be quiet loud. Scrape off all the burned pieces from the pot, the vinegar will help loosen them up.
Add the tomato paste. Mix well.
Add the gizzards back to the pan. Sprinkle the flour over the meat and mix through well. Add the dried spices, oregano and thyme. Mix through.
Add the broth, mix well. Note: For a simple chicken broth recipe, see here. The flour will get diluted in the broth and make the liquid a bit thicker.
Add the water and the wine. Note: if you don’t have, or don’t want to use red wine in the recipe, you can safely replace it with more broth or water.
Mix through.Bring to boil. Once boiling cover with a lid and move to the oven. Make sure that both, the pan/pot and the lid are oven proof.
Cook in the oven at 180°C (356°F) for about 1½ – 2 hours.
While the gizzards are in the oven, peel and cut the potatoes and carrots to desired sizes. (I chopped mine into small – medium cubes).
Take the pan out of the oven, careful, it will be very hot.
Add the carrots and potatoes, mix through and put back in the oven. Bake for another 1 – 1½ or until the potatoes are cooked. (The cooking time for potatoes will depend on their size and sort). Note: after an hour, you can check the potatoes, if they are cooked, the stew is ready.
Careful the stew will be very hot, even after you put it in the plates. Give it about 5-10 minutes to stand in the plate, before eating.
Garnish with chopped parsley and serve with warm dinner rolls.
Enjoy!
Stew with Chicken Gizzards
Equipment
- Oven proof frying pan with a lid or a 3 liter pot with a lid
Ingredients
- 500 grams chicken gizzards
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 2 tablespoons flour
- 1 onion
- 2 tablespoons olive oil, or vegetable oil for frying
- salt, to taste
- freshly ground black pepper, to taste
- 3 medium potatoes
- 2 medium carrots
- 1 ½ cups chicken broth
- 1 ½ cups water
- 1 cup red wine (optional, can be replaced with water or chicken broth)
- 2 teaspoons oregano spice
- 1 teaspoon thyme spice
Instructions
- Preheat oven to 180°C (356°F).
- Heat up the olive oil in an oven proof frying pan or a medium pot (2,5 – 3 liter pot).
- Wash and remove the yellow bits from the chicken gizzards. Pat dry with a paper towel. Chop to desired size, if needed.Add the chicken gizzards to the frying pan/pot and fry until golden brown. Season with salt and pepper.
- Once golden brown, remove from the pan/pot and place in a bowl. You will need them later.
- Add chopped onion to the same pan/pot. Might need a bit more oil. Fry for 30 seconds to 1 minute.Add balsamic vinegar to the onions. As the pan is hot, the vinegar will sizzle and be quiet loud. Scrape off all the burned pieces from the pot, the vinegar will help loosen them up. Add the tomato paste. Mix well.
- Add the gizzards back to the pan. Sprinkle the flour over the meat and mix through well.Add the dried spices, oregano and thyme. Mix through.
- Add the broth, mix well. The flour will get diluted in the broth and make the liquid a bit thicker.Add the water and the wine. Note: if you don't have, or don't want to use red wine in the recipe, you can safely replace it with more broth or water.Mix through. Bring to boil. Once boiling cover with a lid and move to the oven. Make sure that both, the pan/pot and the lid are oven proof.Cook in the oven at 180°C (356°F) for about 1½ – 2 hours.
- While the gizzards are in the oven, peel and cut the potatoes and carrots to desired sizes. (I chopped mine into small – medium cubes).
- Take the pan out of the oven, careful, it will be very hot. Add the carrots and potatoes, mix through and put back in the oven. Bake for another 1 – 1½ or until the potatoes are cooked. (The cooking time for potatoes will depend on their size and sort). Note: after an hour, you can check the potatoes, if they are cooked, the stew is ready.
- Careful the stew will be very hot, even after you put it in the plates. Give it about 5-10 minutes to stand in the plate, before eating.Garnish with chopped parsley and serve with warm dinner rolls.Enjoy!
Notes
