Chicken Hearts and Gizzards in Sauce
Main Dishes | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Enjoy your meal!
Ingredients
- Chicken gizzards - 10.6 oz
- Chicken hearts - 10.6 oz
- Salt - to taste
- Green peppercorns - 7 pieces
- Carrot - 1 piece
- Butter - 1.1 oz
- Olive Oil - 4 tablespoons
- Onion - 2 pieces
- Mild Chili Spice - 1 piece
- Garlic - 3 cloves
- Cream 22% - 7.1 oz
- Coconut Milk - 13 fl oz
Step by Step guide
Step 1
We will need a saucepan, a pot, and a wok. First, fill the pot with water, bring it to a boil, and add the chicken hearts and gizzards. Boil for 35-40 minutes, skimming off the foam. Before the end of cooking, 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.
Step 2
While the gizzards are boiling, grate the carrot on a coarse grater. 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 add the grated carrot.
Step 3
While the carrot cooks, slice the 2 onions into half rings and add them to the saucepan.
Step 4
Season 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 pith, discarding the stem! Slice the pepper lengthwise, then crosswise into 3x3 mm cubes and add them to the saucepan.
Step 5
Crush 3 cloves of garlic into the saucepan and stir a few times.
Step 6
Heat the wok, pour in olive oil, and add the hearts and gizzards. Sauté until browned on one side.
Step 7
Add the sauté to the wok and
Step 8
OPTION 1: pour in 200 grams of 20% cream or OPTION 2: pour in 400 grams of coconut milk.
Step 9
Let it simmer for 30 minutes.
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