Chicken stew and chicken offal

Chicken and Offal Stew: A Traditional Recipe Full of Flavor

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 4

Chicken and offal stew is a comforting dish that reminds us of family meals from childhood. This recipe combines juicy chicken meat with delicious offal, resulting in a meal rich in nutrients and flavors. Whether served with warm polenta or pickles, this stew is perfect for any time of the day.

Ingredients needed

- 4 chicken wings (upper part)
- 2-3 pieces of chicken breast
- Offal from 2 chickens (hearts, livers, gizzards)
- 1 large onion
- 1 bell pepper
- 1 cup of hot water (about 400 ml)
- 5-6 cloves of garlic
- 3-4 tablespoons of tomato paste
- 1 tablespoon of flour dissolved in 3 tablespoons of milk
- Pepper to taste
- Thyme to taste
- Vegeta (or a preferred spice mix)
- 1-2 bay leaves
- A bunch of fresh parsley
- A small cup of oil
- 250 g cornmeal for polenta
- 500 ml water and salt for polenta

A Brief History

Stew is a dish that has its origins in traditional kitchens from various cultures. Over time, each region has adapted the recipe based on available ingredients, but the essence remains the same: a delicious combination of meat and vegetables, cooked slowly to allow the flavors to unfold.

Step by step: How to prepare chicken and offal stew

1. Prepare the ingredients: Start by washing the chicken meat and offal well. Cut the chicken breast into large cubes. Chop the onion and bell pepper finely, and crush the garlic.

2. Sear the meat: In a large skillet, heat the oil over medium heat. Add the wings and chicken breast cubes, letting them brown on one side. It’s important not to overcrowd the skillet; if you have a larger quantity of meat, you can sear in two batches.

3. Add the vegetables: Once the meat is browned, turn it over and add the chopped onion and bell pepper. Cook until the vegetables become soft and translucent, stirring occasionally.

4. Season and simmer: Add the tomato paste and mix well. Then pour in the hot water, add the spices (pepper, thyme, vegeta, bay leaves), and cover the skillet. Let it simmer for about 20 minutes.

5. Finalizing the stew: After 20 minutes, remove the lid and let it simmer for another 10 minutes to reduce the sauce. At this point, dissolve the flour in milk and add the mixture to the stew, along with the crushed garlic and chopped parsley. Let it simmer for another 10 minutes to thicken the sauce.

6. Prepare the polenta: In a pot, bring water to a boil, add salt, and then slowly stir in the cornmeal to avoid lumps. Cook the polenta for 10-15 minutes, stirring constantly to achieve a creamy texture.

7. Serving: Serve the stew hot, alongside steaming polenta and fresh pickles. This combination will add a pleasant contrast of flavors and textures.

Practical Tips

- Choosing the meat: If you use free-range chicken, it may require a longer cooking time. Make sure to check the meat to ensure it is cooked through. Generally, young chicken cooks faster and is more tender.

- Using offal: Offal adds a unique flavor to the stew. Ensure they are fresh and well-cleaned before cooking.

- Spices: You can experiment with different spices, such as sweet or hot paprika, to add extra flavor to your stew.

Frequently Asked Questions

1. Can I use other types of meat?
Yes, you can replace chicken with pork or beef, but the cooking time will vary.

2. What can I do with leftovers?
The stew keeps well in the fridge and can be reheated. It’s even tastier the next day!

3. How can I adapt the recipe for a gluten-free diet?
You can omit the flour from the recipe or replace it with a gluten-free alternative, such as cornstarch.

Possible Variations

- Vegetable stew: Add carrots, potatoes, or zucchini for extra nutrients and color.
- Spicy stew: Add hot peppers to create a spicier stew.

Pairing with Drinks

To complement the meal, I recommend a dry white wine or a light beer, which will balance the rich flavors of the stew. Additionally, a herbal tea can be a comforting option.

In conclusion, chicken and offal stew is not only a delicious dish but also an excellent way to bring family and friends together at the table. Whether you prepare it for a special occasion or simply to indulge yourself, this dish is sure to impress. Enjoy your meal!

 Ingredients: 4 wings (upper part) 2-3 pieces of chicken breast giblets from 2 chickens (hearts, livers, gizzards) 1 large onion 1 bell pepper 1 cup of hot water (400ml) 5-6 cloves of garlic 3-4 tablespoons of broth 1 tablespoon of flour dissolved in 3 tablespoons of milk pepper thyme vegeta bay leaf parsley (a bunch) a cup of oil cornmeal for polenta (250 g cornmeal, 500 ml water and salt)

 Tags:  vegetable stew chicken stew