Chicken Gizzards Stewed in Sour Cream

Welcome to a taste of true comfort food! Chicken Gizzards Stewed in Sour Cream is a beloved dish in many Eastern European kitchens, celebrated for its rich flavor and heart-warming qualities. While gizzards might seem like an unusual ingredient to some, this recipe transforms them into a tender, savory delicacy. The secret lies in slow-cooking them in a creamy, tangy smetana (a type of sour cream) sauce, which not only tenderizes the meat but also creates a luscious gravy. It's a perfect example of how simple, affordable ingredients can create a truly memorable and satisfying meal.

Chicken gizzards stewed in sour cream

How to Cook Chicken Gizzards Stewed in Sour Cream

First, thoroughly wash the gizzards: place them in cold water, rinse, and chop them finely. Nowadays, chicken giblets are well-processed and sold thoroughly cleaned, but a little close attention won’t hurt, as foreign particles can still sometimes be found.

Cleaning and rinsing the chicken gizzards

Finely chop the onion and 2-3 cloves of garlic. Heat the olive oil, and add the vegetables to the hot oil, sautéing for a few minutes.

Sautéing the onion

Next, add the finely chopped carrots to the braising pan and cook over moderate heat for 3-4 minutes, until the carrots become soft.

Chopping carrots and sautéing with onion

Place the meat pieces in a colander to drain the water, then add them to the braising pan with the vegetables. Add a red chili pepper pod and bay leaves. If the pepper is very hot, half a pod is enough.

Adding gizzards, hot chili pepper, and bay leaf to the pot

Sauté the gizzards with the vegetables for a few minutes. In a separate bowl, mix the smetana (a type of sour cream) with half a glass of cold water, add the wheat flour, and whisk until there are no lumps. Pour the mixture into the braising pan.

Sautéing chicken gizzards with vegetables and pouring in the sour cream sauce

Season the dish: add ground red paprika, chicken curry powder, table salt (about 2 level teaspoons for this quantity of ingredients), and 1 teaspoon of sugar. Cover with a lid.

Adding spices, stirring, and continuing to cook

Cook the chicken gizzards over low heat for 60 minutes. A few minutes before they are ready, add finely chopped cilantro. If you don’t like cilantro, you can replace it with dill or parsley.

Adding herbs a few minutes before it's done

Remove the pan from the heat and let it stand for 10-15 minutes to allow the meat to “rest.” This rule also applies to chicken gizzards, even though they are offal.

Serve the chicken gizzards stewed in sour cream hot with a side of rice, vegetables, or mashed potatoes.

Chicken gizzards stewed in sour cream