Ingredients
The following ingredients have 5 Servings
- 1 pound chicken gizzard
- 4 slices bacon
- 1 small onion, minced
- 4 stalks celery, minced
- 2 carrots, peeled and chopped
- 1 poblano pepper, seeded and minced
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons crushed red chili pepper (preferably piri-piri)
- 1-1/2 cups tomatoes, canned or fresh, chopped finely
- 1 quart chicken broth
- 12 ounces beer (nothing too dark)
- 1/2 cup red wine
- 1/4 cup white vinegar
- 2 teaspoons Worcestershire sauce
- 4-6 dry bay leaves
- parsley sprigs for garnish
Instruction
- Chop each chicken gizzard into 4 pieces. Set aside.
- In 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.
- In 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.
- Stir 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.
- Stir 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.
- Let 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.
- When the meat is very tender, serve the stew in individual bowls topped with crumbled bacon and parsley.
