Stewed Chicken Gizzards with Pumpkin

Welcome to a recipe that celebrates the beauty of simple, rustic cuisine! Stewed Chicken Gizzards with Pumpkin is a traditional Eastern European comfort food that transforms affordable ingredients into a dish bursting with flavor and warmth. Don't be intimidated by gizzards; when slow-cooked, they become incredibly tender and succulent. Paired with the natural sweetness of pumpkin and a fragrant blend of herbs, this stew is both nourishing and deeply satisfying. It's the perfect hearty meal for a cool evening, promising to fill your kitchen with an irresistible aroma and your belly with wholesome goodness.

Stewed chicken gizzards with pumpkin

Cooking: 1 hour, 30 minutes

Quantity: 4 Servings

Per serving

Calories: 448 kcal

Proteins: 42.5 g

Fats: 27.5 g

Carbohydrates: 10 g

Ingredients for Stewed Chicken Gizzards with Pumpkin

• 800 g chicken gizzards
• 200 g carrots
• 600 g pumpkin
• a bunch of dill
• a bunch of parsley
• 60 g onion
• 4 cloves of garlic
• 2-3 bay leaves
• 50 g butter
• 30 ml sunflower oil
• salt, pepper

How to Make Stewed Chicken Gizzards with Pumpkin

Cut the chicken gizzards into small pieces, removing any excess parts. Nowadays, however, they are often sold thoroughly processed and don’t require additional cleaning.

So, wash the prepared and chopped gizzards with cold water, drain them in a colander, and once the water has run off, pat them dry with paper towels.

Clean, rinse, and pat dry the chicken gizzards

Pour sunflower oil into a Dutch oven, add butter, then place the gizzards inside. Add minced garlic cloves and a finely chopped bunch of dill.

Place the chicken gizzards, chopped garlic, and herbs in a Dutch oven

Next, add thinly sliced onion and coarsely grated carrot to the pot. Add 2-3 bay leaves and sprinkle with ground black pepper.

Add sliced onion, grated carrot, and spices

Cover the Dutch oven and simmer on low heat for about an hour, until the meat becomes tender.

Stew the chicken gizzards

Cut the pumpkin in half and use a tablespoon to scrape out the soft, seedy pulp from the inside. Peel the pumpkin and cut the flesh into small cubes.

Add the diced pumpkin to the pot, season with salt to taste, and cook covered for another 25-30 minutes.

Dice the pumpkin flesh and add it to the Dutch oven. Salt and stew for 25-30 minutes

Five minutes before it’s done, remove the lid, add a bunch of finely chopped parsley, and stir.

5 minutes before it's ready, add finely chopped herbs

Serve the stewed chicken gizzards with pumpkin hot, and drizzle with smetana (a type of sour cream) to taste.

By the way, you can add the smetana to the stew 10 minutes before it’s ready. To make the sauce thicker, mix it with a tablespoon of all-purpose wheat flour first.

Stewed chicken gizzards with pumpkin