Chicken stew with gizzards and mushrooms
Chicken Gizzard and Mushroom Ciulama: A Traditional Recipe with Unforgettable Flavor
Who doesn't love a dish that exudes warmth and comfort? Chicken gizzard and mushroom ciulama is a meal that reminds us of family gatherings, filled with smiles and stories. This classic recipe, rich in flavors, combines the tenderness of gizzards with the rich taste of mushrooms, resulting in a savory dish that can be served with polenta or fresh bread.
Preparation time: 30 minutes
Cooking time: 1 hour
Total: 1 hour and 30 minutes
Number of servings: 4-6
Ingredients
- 2 containers of gizzards (approximately 500 g)
- 2-3 carrots
- 1 parsnip
- 1 small celery
- 2 onions
- 1 kg mushrooms
- 3 cloves of garlic
- 1 glass of white wine (50 ml)
- 450 g sour cream
- 3-4 tablespoons of flour
- Salt, pepper
- Fresh parsley for garnish
Step by step: Preparing Chicken Gizzard and Mushroom Ciulama
1. Preparing the gizzards
Start by washing the gizzards well under cold running water. Place them in a pot with water and bring to a boil. After a few minutes, you will notice foam forming on the surface – this is a normal reaction. Use a skimmer to remove impurities, then add one onion cut in half, 2-3 peeled carrots, a small celery, and a chopped parsnip. Cover the pot and let it simmer on low heat for about 40 minutes.
2. Cooking the mushrooms
While the gizzards are boiling, take care of the mushrooms. Wash them and cut them into small pieces. Boil them in another pot with salted water for 15 minutes. Once cooked, drain the mushrooms and set them aside.
3. Sautéing the ingredients
In a pan, add 2-3 tablespoons of oil and sauté one diced onion. When it becomes translucent, add the boiled mushrooms and 3 minced garlic cloves. Let them sauté together for 5-7 minutes. Then, pour in the white wine and let the mixture cook for another 10 minutes to blend the flavors.
4. The final combination
After the gizzards have boiled, strain the broth and discard the boiled vegetables (if you don't want to consume them as a side). Add the boiled gizzards to the pan with the mushrooms and cover them with the strained broth.
5. The cream of sour cream
In a bowl, place the sour cream, gradually adding a few ladles of hot broth and 3-4 tablespoons of flour, mixing well to avoid lumps. Once homogenized, pour the sour cream mixture over the gizzards and mushrooms in the pan. Let everything simmer on low heat for 10-15 minutes, stirring occasionally.
6. Serving
When the dish is ready, sprinkle chopped fresh parsley on top and serve it hot, alongside steaming polenta or fresh bread. This combination will bring you an extra touch of flavor and comfort.
Practical tips and tricks
- Choosing gizzards: Choose fresh, quality gizzards for better taste. Buy them from a trusted supplier.
- Mushrooms: Use fresh mushrooms, such as champignon or porcini, to add extra flavor. You can also experiment with shiitake or oyster mushrooms for a more intense taste.
- Wine: Choose a dry white wine that complements the dish's flavors. Avoid sweet wines, as they can alter the final taste.
- Parsley: Add fresh parsley just before serving to maintain its freshness and aroma.
Nutritional benefits
Gizzards are a good source of protein and contain vitamins B3, B6, and B12, which are essential for energy metabolism. Mushrooms, on the other hand, are rich in antioxidants and vitamins, having a low calorie content, making this recipe a healthy choice.
Frequently asked questions
- Can I use frozen gizzards?
Yes, but make sure to completely thaw them before cooking.
- What can I use as an alternative to sour cream?
For a lighter version, you can use Greek yogurt or low-fat sour cream.
- How can I vary the recipe?
You can add spinach or peas for a touch of freshness or spices like paprika or thyme for a more complex flavor.
Serving suggestions
To turn this dish into a feast, you can accompany ciulama with a fresh green salad or assorted pickles, which will bring a contrast of textures and flavors. A recommended drink would be a dry white wine that perfectly complements the rich flavors of the dish.
In conclusion, chicken gizzard and mushroom ciulama is not just a delicious recipe, but also a dish full of memories and warmth. I encourage you to try this recipe at home and enjoy every bite! Bon appétit!
Ingredients: 2 bowls of gizzards, 2-3 carrots, 1 parsnip, 1 small celery, 2 onions, 1 kg of mushrooms, 3 cloves of garlic, 1 glass of white wine (50ml), 450 gr sour cream, 3-4 tablespoons of flour, salt, pepper, parsley
