in Germany

Chicken gizzards in red wine

updated

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Ingredients for 4 servings:

  • 600 g stomach, from chicken
  • 3 carrots
  • 1 stalk(s) leek
  • ½ celery
  • 1 onion(s), chopped
  • 1 liter chicken broth
  • 5 ½ cup(s) red wine
  • 1 cup cream
  • 1 tbsp flour
  • salt and pepper
  • 30 g butter
  • Sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean and wash the gizzards, add them to boiling chicken broth, and simmer for 40 minutes. Reserve the broth. Melt the butter in a saucepan. Add the gizzards and dust with flour. Sauté everything for 3-4 minutes. Add the diced carrots, leeks, celery, and onion, and simmer for another 5 minutes. Add 1.5 cups of red wine, 1 cup of broth (or another 1/2 cup if needed), and simmer for 10 minutes. Stir occasionally. Finally, add a cup of cream and season generously with salt, pepper, and a pinch of sugar. Serve with mashed potatoes and mixed leaf salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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