Chicken Gizzards in Cream Sauce

Chicken Gizzards in Cream Sauce

Preparation process

Fry the onion in a pan with oil until golden, then add the sliced gizzards. Add the green pepper and season.

Add a little water and simmer with the lid on for about an hour, stirring occasionally. When the gizzards soften, add 2 tablespoons of sour cream to the sauce and stir.


Home-Made Gnocchi


1 kg potatoes
400 g flour
3 g butter
2 eggs salt

Place the unpeeled potatoes into cold water and bring to a boil, then cook until they soften (20 to 30 minutes) and drain. When they have cooled slightly, peel them and mash them in a large bowl. Add flour, sliced butter, eggs and salt and knead everything together. On a floured work surface knead long rolls, cut them into gnocchi and press them slightly with a fork. Cook the gnocchi in a large amount of boiling salted water. When they float to the surface, cook them for additional two minutes, then drain.


What else?

You can serve gizzards with noodles or dumplings. The recipe for dumplings is in recipe Chicken Stew.


Recipe is from PP cook book Smells like home, contributed by Renata Lovrak, Slovenia.