My Hubby bugs me every time he sees Gizzards and Hearts at the supermarket. “Хочу Пупчики!” He says this recipe is so addictive that I should make it every week!
Gizzards, I often associate with the term: “old geezer” an elderly man.
But, I would need to agree with him, this recipe is addictive. And serve it on top of Гречка (buckwheat), it just goes together so perfectly!
I had this memory from my Ukrainian childhood of eating and enjoying something similar to what I’ve made. Obviously growing up in USSR we didn’t have some of the ingredients listed. I always add my personal touch to every recipe. Hope you will it a try and enjoy this recipe as well!
- – 1 package Chicken Gizzards and Hearts (or separate packages)
- – 1 onion, chopped
- – 2 garlic cloves, minced
- – 1 package Baby Portabella mushrooms, sliced
- – 2 Tbsp. Olive oil
- – 1 Cup Low Sodium Chicken broth
- – 1/2 Cup Marsala Wine or any wine will work
- – black pepper to taste
Add olive oil and saute chopped onion and garlic for couple of minutes.
Add sliced mushrooms and brown them.
Add gizzards and hearts, brown on both sides.
Reduce heat, add about 1 Cup Chicken broth and simmer on low for at least an hour by stirring occasionally. Add more broth if necessary.
Add wine and cook until gizzards are soft on the inside.
Dust with black pepper.