Saturday, July 28, 2007

Chicken Gizzards and Hearts a la Stroganoff

Chicken gizzards (stomachs) - 200 g
Chicken hearts - 250 g
Onion - 200 g (about 2 medium)
Mushrooms - 227 g (1/2 pound)
Sour cream - 250 g
Salt, pepper, spices, oil for sauteing

- Wash the gizzards and hearts.
- Boil the gizzards in a pot with a couple of bay leaves, some salt and peppercorns for about 40 minutes.
- After 40 minutes add the hearts and boil for another 5-8 minutes.
- Meanwhile, dice the onions and saute them in some oil on medium heat until they start to change colour.
- Add the slice mushrooms and saute until the mushrooms reduced by half, about 5-8 minutes.
- Add the sour cream, reduce the heat to low and simmer for 2 minutes.
- Add some salt, pepper and favourite spices to taste.
- Add boiled hearts and gizzards to the sauce and simmer for about 10-15 minutes until the gizzards are very tender. Add more sour cream if needed.
- Serve with mushed potatoes, egg noodles, rice or buckwheat.

- Chicken gizzards are very tough, so 40 minutes of boiling might not be enough, try them.
- Chicken hearts, on the other hand, are very tender, so 5-8 minutes are enough.
- The stock is quite tasty as well, you can freeze it in an ice-cube tray and use it later for some sauces.

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