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Braised Chicken Gizzards with Potatoes

Not sure what to make? Here's a good idea! Braised chicken gizzards with potatoes are a great dinner for the whole family — no one goes hungry! You can make them in a slow cooker, braise them in a Dutch oven, or bake them in the oven. This recipe walks through the oven method. Use individual crocks or braise everything together in one heatproof dish — the principle is the same. If you go with crocks, plain clay ones work best; just avoid sudden temperature swings, which can crack them.

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Stewed chicken stomachs with potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 6 g
Fats 33 % 6 g
Carbohydrates 33 % 6 g
100 kcal
GI: 100 / 0 / 0
    1. Rinse the chicken gizzards under running water, cleaning off any grit and remaining bits of the tough yellow lining. Rinse again and let them drain. 2. Pour half the vegetable oil into a skillet and set it over the heat. Once the oil is hot, add the prepared gizzards and fry, stirring, for 5–7 minutes. 3. While the gizzards fry, peel the potatoes, rinse them, and cut them into medium cubes. Add the potatoes to the skillet with the gizzards and keep frying for another 10 minutes. 4. Clean and rinse the mushrooms and cut them into small, neat pieces. Peel the onion and cut it into small dice. In a separate skillet, sauté the onion and mushrooms in the remaining oil. 5. Peel the carrots, rinse them, and cut them into sticks. Layer the prepared ingredients into the crocks: first the gizzards with potatoes, salted to taste, then a layer of carrots, then the mushrooms and onions. Don't forget to tuck a bay leaf and the allspice on top. 6. Put the mayonnaise in a bowl or saucepan, pour in the hot water, and stir. Pour the resulting sauce into each crock. If you prefer, swap the mayonnaise for sour cream in the same amount. 7. Place the crocks in an oven preheated to 350°F (180°C) and bake for 40 minutes. When the time is up, lower the temperature to 300°F (150°C) and bake for another 20 minutes. Spoon the finished dish out into portions and serve hot. Garnish with herbs to taste, or plate it on a lettuce leaf if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Champignons - 24  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken stomachs - 114  kcal/100g
  • Allspice - 263  kcal/100g

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