This recipe yields tender and flavorful braised chicken gizzards, a budget-friendly and often overlooked cut of meat. The gizzards are slow-cooked in a savory broth, resulting in a rich and satisfying dish.
Ingredients:
- 1 pound chicken gizzards, cleaned
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup chicken broth
- 1/2 cup dry white wine (optional)
- Salt and pepper to taste
- Optional: Fresh parsley or green onions for garnish
Instructions:
- Clean the Gizzards: Thoroughly clean the chicken gizzards by removing any tough membranes or connective tissue. Rinse them well under cold water and pat them dry with paper towels.
- Sear the Gizzards: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the gizzards and sear them on all sides until browned, about 5-7 minutes. Remove the gizzards from the skillet and set them aside.
- Sauté Vegetables: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Flavorings: Return the seared gizzards to the skillet. Add the bay leaf, thyme, rosemary, chicken broth, and white wine (if using). Season with salt and pepper.
- Simmer: Bring the liquid to a simmer, then reduce the heat to low. Cover the skillet or Dutch oven and simmer for 1.5 to 2 hours, or until the gizzards are tender.
- Check for Tenderness: Check the gizzards for tenderness after 1.5 hours. If they are not tender enough, continue to simmer for another 30 minutes.
- Adjust Seasoning: Once the gizzards are tender, taste the broth and adjust the seasoning with salt and pepper as needed.
- Serve: Remove the bay leaf. Serve the braised chicken gizzards hot, garnished with fresh parsley or green onions, if desired.
Tips and Notes:
- Pressure Cooker Method: For a faster cooking time, you can cook the gizzards in a pressure cooker or Instant Pot. Follow the manufacturer’s instructions for cooking times.
- Thickening the Sauce: If you want a thicker sauce, you can remove the gizzards from the skillet and simmer the sauce over medium heat until it reduces. Alternatively, you can add a slurry of cornstarch and water to thicken the sauce.
- Serving Suggestions: Serve the braised chicken gizzards with mashed potatoes, rice, or crusty bread.
- Storage: Store any leftover gizzards in an airtight container in the refrigerator for up to 3 days.