Georgian Chicken Gizzards

Chicken gizzards (2524), Chicken broth (6034), Onion (4829), Carrot (2322), Dry white wine (6838), Butter (4071), Celeriac root (8670), Parsnip (3862), Olive oil (2503), Garlic (2316), Bay leaf (3851), Black pepper (2479), Salt (4243)

Cooking: 1 h.

Split chicken gizzards (500 g), rinse, and boil until tender for about 60 minutes. Drain, rinse, slice, and brown with butter (80 g), onion (200 g).

For the sauce, fry carrot (200 g), celeriac (80 g), and parsnip (50 g) in olive oil (30 g). Add dry white wine (100 g), chicken broth (360 g), bay leaf (1 g), black pepper (1 g), garlic (25 g), and salt to taste; stew until tender. Pour over the gizzards and finish with herbs.