Braised Chicken Gizzards with Porcini Mushrooms in Pots
Chicken gizzards provide complete protein and iron, while dried porcini deepen the aroma of the sour-cream sauce. A long braise tenderizes the gizzards; hot water is added after the first hour, and the stew can be served in the pots.
Clean the chicken gizzards (450 g), remove any yellow membranes, rinse them, and cut each one in half. Season with table salt (to taste) and black pepper (to taste). Thinly slice the onion (150 g) into half-rings and finely chop the parsley (10 g). If the dried porcini mushrooms (15 g) are large, slice them thinly before layering. Allow about 15 minutes for preparation.
Assemble the three pots in 5 minutes: divide the gizzards among them, then layer the onion and mushrooms on top, followed by the butter (15 g), sour cream 20% (75 g), and parsley. Cover the pots, place them in a cold oven, and set the temperature to 180°C. Stew the gizzards in the covered pots for 1 hour.
After 1 hour, carefully pour 80 ml of hot water into each pot (240 g, about 240 ml total), so the liquid reaches roughly halfway up. Cover again and stew for 1 more hour. Check that the gizzards are fully tender and reach at least 74°C internally. Serve the stew in the pots or transfer it to plates.
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