by vrunka
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my 32 recipes »
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vrunka's Notes:
Expand1 pound chicken gizzard Ask a question about this ingredient
4 slices bacon Ask a question about this ingredient
1 small onion, minced Ask a question about this ingredient
4 stalks celery, minced Ask a question about this ingredient
2 carrots, peeled and chopped Ask a question about this ingredient
1 poblano pepper, seeded and minced Ask a question about this ingredient
6 cloves garlic, minced Ask a question about this ingredient
2 teaspoons dried oregano Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
2 teaspoons crushed red chili pepper (preferably piri-piri) Ask a question about this ingredient
1-1/2 cup tomatoes, canned or fresh, chopped finely Ask a question about this ingredient
1 quart chicken broth Ask a question about this ingredient
12 ounces beer (nothing too dark) Ask a question about this ingredient
1/2 cup red wine Ask a question about this ingredient
1/4 cup white vinegar Ask a question about this ingredient
2 teaspoons Worcestershire sauce Ask a question about this ingredient
4-6 dry bay leaves Ask a question about this ingredient
parsley sprigs for garnish Ask a question about this ingredient
Chop each chicken gizzard into 4 pieces. Set aside.
Ask a question about this stepIn a large Dutch oven of at least 3 quarts, fry the bacon slices over medium heat until the fat has rendered out. Remove them from the pot and set aside.
Ask a question about this stepIn the bacon fat, saute the onion for about 8 minutes until onions start to turn golden brown. Raise heat to medium high and add celery, carrots, pepper and garlic. Saute for 2 minutes more then add oregano, thyme and red chili flakes.
Ask a question about this stepStir in tomatoes and let them brown slightly on the bottom by letting them sit for about a minute, then scrape the bottom and let them sit again. Do this about 3 or 4 times.
Ask a question about this stepStir in chicken broth, beer, wine, vinegar, Worcestershire sauce and bay leaves. Add gizzards. Let the mixture come up just to a boil. Try not to let it come up to a rolling boil or else your gizzards will toughen up. Immediately reduce heat to low and cover.
Ask a question about this stepLet simmer for 2-1/2-3 hours, stirring occasionally. Check in periodically to make sure that all the gizzards are submerged and that the mixture is not boiling.
Ask a question about this stepWhen the meat is very tender, serve the stew in individual bowls topped with crumbled bacon and parsley.
Ask a question about this step
Miranda is an editor at Food52.
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