Bavarian poultry gizzards

Ingredients for 4 servings:

• 500 g chicken gizzards or gizzards of other poultry
• 2 onions
• 2 cloves garlic
• 3 tbsp curry powder, preferably Madras
• 2 tsp garlic powder
• 1 tsp, leveled chili powder
• rosemary
• Thyme
• salt and pepper
• 4 tbsp flour
• 5 tbsp oil
• 250 ml white wine, sweet
• 750 ml water
• 1 large red bell pepper(s)
• 1 small can of mushrooms, sliced
• Broth, granulated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the gizzards into equal-sized pieces. Remove almost all of the fat and any remaining lining (lightly ochre-colored). Do not soak for too long! Then wash thoroughly and dry with a towel. Leave in the towel. Peel the onions and garlic. Cut the garlic into small sticks, do not press! Cut the onions into half rings. Mix the spices well with the flour and toss the gizzards in it. The gizzards must be completely covered. Heat the oil in a high-sided pan and sear the shaken-off gizzards until crisp. Do not discard the remaining flour. Once the gizzards have taken on some color, add the onions and garlic. Sauté until translucent, then deglaze with the wine. Allow to reduce slightly, then add the water. Stir immediately. If the sauce is too thick, add a little more water. Simmer over medium heat for about 30 to 40 minutes. During this time, dice the peppers and drain the mushrooms. Once the gizzards have a pleasant bite, add the diced bell peppers and mushrooms and let them cook for another 5 minutes. Season with broth and pepper, if desired. Serve with any filling side dish and a fresh green salad.