Chicken gizzards in cognac cream

Ingredients for 2 servings:

• 400 g chicken stomachs, washed and cleaned
• Salt water or vegetable broth
• 1 small onion(s), diced
• 1 tsp butter
• 1 tsp oil
• 4 cl cognac or brandy
• 150 ml broth
• 80 ml cream
• possibly sauce thickener
• Chicken seasoning or salt, pepper, paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

Place the chicken gizzards in a pot, cover with lightly salted water or vegetable stock, bring to a boil, and simmer for about 40-60 minutes. If you prefer the gizzards softer, you can cook them longer. Drain, reserving and straining the stock; you’ll need it later. Cut the gizzards into bite-sized pieces. Heat butter and oil in a pan, fry the gizzards and onions, and deglaze with cognac. Add 150 ml of stock, season to taste, and simmer for about 25 minutes. Shortly before the end of the cooking time, add the cream. Thicken with a little thickener, if desired. If you like a lot of sauce, you can of course add more stock and cream. You can also omit the cognac or replace it with broth. This goes well with rice, but also with pasta or mashed potatoes.