Chicken offal stew

Chicken offal stew - a traditional Romanian dish, full of flavors and taste, perfect for days when we want to indulge in a hearty and comforting meal. This simple and delicious recipe is ideal for cooking enthusiasts who want to explore the authentic tastes of Romanian cuisine.

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Number of servings: 4

Ingredients:
- 500 g chicken offal (liver, heart, neck)
- 2 medium onions
- 2 carrots
- 3-4 cloves of garlic
- 200 ml cooking cream
- 100 ml sunflower oil
- Salt and pepper to taste
- 1 bunch of fresh parsley
- 2 bay leaves
- 1 teaspoon of peppercorns

Preparation:

1. Start by cleaning the chicken offal, ensuring you remove any membranes or excess fat. Wash them well under cold running water and place them in a bowl.

2. Place the offal in a large pot, cover them with water, and add a pinch of salt. Set the pot over medium heat and bring it to a boil. This is the time to skim the soup, meaning you should remove the foam that forms on the surface with a spatula or spoon. This step is essential to achieve a clear and tasty stew.

3. After skimming, add the bay leaves, peppercorns, and let it simmer on low heat for about 30 minutes. This process will help soften the offal and intensify the flavors.

4. Meanwhile, prepare the vegetables. Peel the onion, carrots, and garlic. Chop the onion into small cubes, and slice the carrots into rounds. The garlic can be left whole or minced, depending on your preference.

5. In a separate pan, heat the oil over medium heat and add the onion. Sauté it until it becomes translucent, then add the carrots and garlic. Sauté the vegetables for 5-7 minutes until they become slightly soft. This step adds an extra layer of flavor to the stew.

6. Once the offal is cooked, drain it from the water and add it to the pan over the sautéed vegetables. Mix well, add the cream, and season with salt and pepper to taste. Let it simmer together for another 10-15 minutes until the sauce thickens slightly and the ingredients are well combined.

7. Finally, chop the fresh parsley finely and add it to the stew for a touch of freshness.

Serving suggestion: Serve the chicken offal stew with warm polenta or a side of mashed potatoes. You can also add pickles for a contrast of flavors.

Variations: You can experiment with other ingredients by adding mushrooms or bell peppers to diversify the flavors. Also, if you prefer a spicier note, you can add chili peppers or smoked paprika.

This chicken offal stew recipe will surely become a family favorite, bringing unforgettable taste to your festive table or on ordinary days. Enjoy your meal!

 Ingredients: 1 kg of chicken offal (hearts, gizzards, and livers), one tablespoon of dehydrated vegetable spices, a mix of dried spices (garlic, marjoram, savory, pepper, oregano, onion, savory, anise), 9-10 cloves of garlic, one tablespoon of tomato paste, pepper, 100 ml of red wine, 50 ml of oil.