Today, I’d love to share a recipe for a comforting stew made with chicken gizzards and hearts, onions, and a light tomato sauce. This dish is hearty, flavorful, and surprisingly simple to prepare. The only thing to keep in mind is that it takes a bit of time to cook, as the meat needs to become tender. If you’ve ever enjoyed dishes like chicken ostropel (a Romanian garlic and tomato stew) or chicken and onion stew with lemon, this recipe might remind you of those flavors.
Feel free to use just gizzards or just hearts, depending on what you have on hand. In our case, we had both, so we used them together. For a little extra twist, you can add a few slices of lemon or a handful of black olives toward the end for added flavor.
Ready to get started? Let’s dive in!
Chicken Gizzards and Hearts Stew with Onions
Equipment
Ingredients
500 g chicken gizzards- 500 g chicken hearts
- 500 g onions
- 300 ml lager beer
- 300 ml tomato juice
- 50 ml sunflower oil or olive oil
- 1 tsp salt to taste
- 1/2 tsp ground black pepper to taste
Instructions
- Start by thoroughly washing the gizzards and hearts. Trim off any thick membranes or unwanted bits to ensure they’re clean and ready to cook.
- Heat a little oil in a large pot or deep skillet over medium heat. Once the oil is hot, add the gizzards and hearts, stirring occasionally. After a few minutes, pour in enough water to cover the meat, along with the beer. Cover the pot with a lid and let it simmer.If you’re using gizzards and hearts from free-range chickens, like we did, they may take a little longer to cook—about 2 hours. Be sure to check them after an hour to see how tender they are. Add more water and beer as needed during cooking to ensure the meat stays covered.
- Once the gizzards and hearts are tender and most of the liquid has reduced, add the finely chopped onions to the pot. If necessary, add a little more oil at this stage. Cook until the onions are soft and translucent, stirring occasionally.
- When the onions are cooked, pour in the tomato puree or sauce. Be sure to add this at the end, as adding it too early can make the meat tough. Let the stew simmer for another 10–15 minutes, allowing the flavors to meld together.
- Finally, season the stew with salt and freshly ground black pepper to taste. Avoid adding salt at the beginning, as it can make the meat tough during cooking.Serve this flavorful dish with a side of rice pilaf or steamed vegetables for a complete meal. If you’d like, you can garnish with a few lemon slices or add a handful of black olives for extra flavor.Enjoy!
