Chicken offal stew
Description
The dish is prepared without unnecessary complications. To cook the stew, rinse and soak the offal for a few hours. Then chop them and sauté over high heat with onion. Season with salt and pepper. Add wine, simmer for a couple of minutes, then add tomato paste, pour in boiled water, and simmer on low heat, covered, for 35–40 minutes. After that, add chopped potatoes, 10 minutes later add pickled cucumbers, and 5–7 minutes after that add minced garlic. Continue simmering until the potatoes are cooked. When serving, sprinkle the stew with parsley. The ready dish can be served at the table.
Instructions
- 1
Step 1
Rinse the chicken offal thoroughly and soak for an hour. Then rinse again and cut into pieces.
- 2
Step 2
In a large skillet, heat vegetable oil until very hot and sauté chicken gizzards, stirring constantly. After 5 minutes, add pieces of hearts. After another 5 minutes, add the liver and cook for 3 more minutes. Season with salt and pepper.
- 3
Step 3
Add the onion to the sautéed offal and cook for another 3 minutes.
- 4
Step 4
Add the wine, simmer for a few minutes, then add the tomato paste, pour in boiled water, and simmer over low heat, covered, for 35–40 minutes.
- 5
Step 5
Then add the potato pieces, after 10 minutes add the pickled cucumbers, and 5-7 minutes later add the minced garlic. Continue simmering until the potatoes are cooked. When serving, sprinkle the stew with parsley.