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Braised Potatoes with Chicken Gizzards

A simple, quick everyday dish! Potatoes braised with chicken gizzards fall squarely into the super-fast, super-simple, and budget-friendly category. It's a main and a side rolled into one, which cuts down on time and hassle—something today's home cooks appreciate. Potatoes with chicken gizzards make a hearty, tasty lunch or dinner for the whole family.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken gizzards

300

Potatoes

Carrots

Onion

Vegetable oil

Salt

Peppercorns

Water

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 17 % 3 g

Carbohydrates 50 % 9 g

79 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather the ingredients. Chicken offal is one of the cheapest cuts, yet it makes plenty of tasty, wholesome dishes—like braising chicken gizzards with potatoes.
Step 2:

Rinse the gizzards well, removing any grit and trimming off the membranes and any gall. Cut the gizzards into small pieces and rinse them once more.
Step 3:

Wash, peel, and cut the potatoes into small cubes.
Step 4:

Wash, peel, and cut the carrot into small dice or thin strips—or grate it.
Step 5:

Peel the onion and cut it into dice or half-moons.
Step 6:

Pour the vegetable oil into a skillet and heat it up. A cast-iron or deep, heavy-bottomed pan works best. Instead of oil, you can use pork lard for a richer result. Add the onion and cook until translucent.
Step 7:

Add the prepared gizzards to the onion. Stir and cook them together for about 10 minutes over medium heat.
Step 8:

Add a bay leaf, salt to taste, and a few black peppercorns. Add another seasoning that pairs well with potatoes and gizzards if you like. Pour in a little water and braise the gizzards for about 10 more minutes. Remove the bay leaf.
Step 9:

Now add the prepared potatoes and carrot to the skillet with the gizzards. Add enough water to bring it level with the contents of the pan. Cover and braise the vegetables and gizzards over medium heat for about 25 minutes. When the time is up, take off the lid and stir. The liquid should be nearly cooked off, and the gizzards should be very soft and tender. Turn off the heat.
Step 10:

Let the dish rest, covered, for about 15 minutes. Then serve the gizzards and potatoes, sprinkled with fresh herbs. Enjoy!