Chicken gizzards in creamy sauce
Description
The recipe won't take much time. People call them chicken "navels," many love them. Serve hot.
Instructions
- 1
Step 1
1. Chicken gizzards should be thoroughly washed beforehand. You can cut them in half, but they will shrink anyway during boiling and stewing.
- 2
Step 2
2. Pour cold water over them and place on the heat.
- 3
Step 3
3. Bring to a boil, remembering to skim off the foam. After boiling, simmer the gizzards for about 40 minutes over low heat.
- 4
Step 4
4. When they become soft, it will indicate they are ready. Remove the gizzards from the broth separately and proceed to prepare the sauce.
- 5
Step 5
5. Fry the onion and carrot in vegetable oil until golden brown.
- 6
Step 6
6. At the end, add the cream and simmer for about 3 minutes.
- 7
Step 7
7. Separately sauté the gizzards (add a couple of pinches of flour at the end of frying), then transfer them to the sauce and simmer for another 10 minutes, stirring constantly.
- 8
Step 8
8. The sauce will thicken thanks to the flour; as soon as it starts to "stick" to the pan, it's ready.
- 9
Step 9
9. Serve chicken gizzards in creamy sauce hot with any side dish.