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Chicken Gizzards in Cream Sauce on the Skillet
Instructions
I prepare the chicken gizzards (500 g). I wash them thoroughly under cold running water and remove the yellow membrane (if there is any) and the fatty bits. If some are large, I cut them in half or into 4 pieces so they're easier to eat. Small gizzards I leave whole.
CRITICAL STEP: I pre-boil the gizzards for 30 minutes in a large pot of lightly salted water with bay leaf (2 pcs) and black peppercorns (5 pcs) added. This is the "secret" to the tenderness of the finished dish – without boiling, the gizzards would need 1.5–2 hours of simmering in the pan. I drain the cooked gizzards in a colander and keep the stock – it will come in handy for the sauce.
Meanwhile, I prepare the vegetable base. I peel the onion (2 pcs) and slice it into thin half-rings, 3–5 mm thick – they fry quickly and "melt" into the sauce. I peel the fresh young garlic (5 g, 3–4 cloves) and finely chop it with a knife or put it through a press.
I pour vegetable oil (2 tablespoons) into a heavy-bottomed frying pan (24–26 cm) and heat it well over medium heat. I add the sliced onion and lightly fry it for 5–7 minutes until translucent and slightly golden, stirring constantly.
I add the chopped garlic to the onion and fry for another 1 minute – the garlic releases its aroma in the hot oil. Don't over-fry the garlic (it turns bitter) – the aroma should be "gentle", not "burnt".
Meanwhile, I chop the parsley (1 bunch). I wash it thoroughly and pat it dry with a paper towel. I finely chop it with a knife – the greens add a "fresh" note to the finished dish. You can add coriander for a "Caucasian" character.
To the fried onion and garlic I add the boiled chicken gizzards and hot water (1 cup = 250 ml) or the reserved stock from boiling the gizzards (it gives a richer flavour). I stir and cover the pan with a lid. I simmer over low heat for 15 minutes.
After 15 minutes I add the chopped parsley and a pinch of ground nutmeg – the "secret" spice for creamy sauces with chicken. Nutmeg gives a distinctive "European" aroma, without which the dish would taste "flat".
I pour in the cream 20% (50 ml) and stir thoroughly – the sauce starts to take on a milky-cream colour. I simmer under the lid for another 5 minutes until the flavours fully "come together" and the sauce thickens slightly.
I adjust the seasoning: I add salt (about 1 teaspoon) and ground black pepper to taste. Bear in mind that the gizzards were already salted during boiling, so add salt gradually and keep tasting.
CRITICAL STEP for a thick sauce: in a small cup I mix the flour (2 tablespoons) with 3 tablespoons of cold water until smooth, like "runny sour cream" – no lumps! Adding dry flour straight into the hot sauce would create lumps. I pour the flour mixture into the simmering sauce in a thin stream, stirring constantly.
I cook for another 2–3 minutes over low heat until the sauce thickens to a creamy consistency – it should coat the back of a spoon. If the sauce is too thick, thin it with stock or water. If it's too runny, add another ½ tablespoon of flour. As an alternative to flour, use potato or corn starch (1 teaspoon per the same amount of water) for a more "delicate" sauce.
The chicken gizzards in creamy sauce in a frying pan are ready! I take the pan off the heat and leave it covered for 5 minutes – the flavours finally come together. I serve them hot in individual plates, generously spooning over the aromatic creamy sauce. On top I sprinkle plenty of fresh chopped parsley for an attractive presentation. Perfect with mashed potatoes, rice or boiled buckwheat.
Tips
- 1
Be sure to boil the gizzards for 30 minutes BEFORE frying – the "secret" to tenderness. Without boiling, simmer them for 1.5–2 hours in the pan.
- 2
Nutmeg is the "secret" spice for creamy sauces with chicken. Without it the dish tastes "flat".
- 3
Mix the flour with cold water until smooth before adding it – no lumps. I cook chicken hearts in sour cream sauce on a similar principle.
- 4
Use cream 20% – less fatty cream will "curdle" in the sauce, while richer cream makes the dish too heavy.
FAQ
What can I use instead of cream in the sauce? +
Suitable options are: sour cream 20% (a more "Russian" version with a light tang), full-fat milk 3.2% with 1 tablespoon of butter (a budget replacement), a 50/50 mix of milk and sour cream (a compromise), Greek yoghurt 10% thinned with milk (the diet option), coconut milk (for a vegan version or an unusual flavour), or processed "Druzhba" cheese (melt 50 g in the hot stock) for a "cheesy" version. Each substitute gives its own character. Cream 20% is the "classic" for a tender, smooth sauce without any tang. Sour cream is the "grandma's" Russian version.
Can it be made in a multicooker? +
Yes, a multicooker is well suited to this dish. On the "Fry" setting, fry the onion and garlic for 7 minutes, add the boiled gizzards and fry for 5 minutes. Pour in stock or water, add the nutmeg and parsley, and switch to the "Stew" setting for 30 minutes. Five minutes before the end, add the cream and the flour mixture to thicken. Advantages: automatic temperature control, no need to watch over it, you can get on with other things. Without pre-boiling, simmer the gizzards in the multicooker for 1 hour on "Stew".
How long does the finished dish keep? +
The finished chicken gizzards in creamy sauce keep in the refrigerator for up to 3 days in a tightly closed container. On the second day the flavour is even richer – the gizzards become thoroughly infused with the sauce and spices. Before serving, reheat in a pan with 2 tablespoons of water or stock under a lid for 5 minutes – the sauce "returns" to its creamy consistency. Don't reheat in the microwave – the gizzards can turn "rubbery". You can freeze them in portions for 1 month in airtight containers – before eating, fully defrost in the refrigerator for 8 hours and warm through in a pan with water. A handy lunch "for work".
What to serve the gizzards with? +
Perfect with any neutral side that will soak up the aromatic creamy sauce: mashed potatoes with butter (the classic), boiled potatoes with herbs, baked country-style potatoes, fluffy buckwheat porridge, basmati or jasmine rice, pasta (fettuccine, tagliatelle, spaghetti), macaroni or pearl barley porridge. For salads – fresh vegetables (cucumbers, tomatoes, bell peppers) for contrast, sauerkraut or pickled mushrooms. For sauces – sour cream, garlic sauce or homemade ketchup. For drinks – compote, fruit drink, kvass, light beer or dry white wine (riesling, chardonnay). For a family dinner on a weeknight.
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