📝 About This Recipe
This sophisticated take on a humble offal classic transforms tough gizzards into tender, melt-in-your-mouth morsels through a patient, low-and-slow braise. Inspired by the rustic 'Moelas' of Portugal, the deep sweetness of Ruby Port balances the earthy richness of the meat, creating a glossy, mahogany sauce that is pure comfort. It is a testament to the magic of slow-cooking, where time and wine turn a challenging cut into a gourmet delicacy.
🥗 Ingredients
The Gizzards
- 2 pounds Chicken Gizzards (cleaned, trimmed of excess silver skin, and halved)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (for searing)
Aromatics & Base
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Tomato Paste (double concentrated)
- 1 teaspoon Smoked Paprika (sweet pimenton)
The Braising Liquid
- 1.5 cups Ruby Port Wine (use a decent quality for best flavor)
- 2 cups Beef or Chicken Stock (low sodium preferred)
- 2 pieces Bay Leaves (dried)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 1 teaspoon Balsamic Vinegar (to brighten the finish)
- 1 tablespoon Cold Butter (for mounting the sauce)
For Garnish
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
👨🍳 Instructions
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1
Thoroughly rinse the chicken gizzards under cold water and pat them completely dry with paper towels. Ensure all grit and excess silver skin are removed.
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2
Season the gizzards generously with kosher salt and freshly cracked black pepper.
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3
Heat the olive oil in a heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering.
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4
Working in batches to avoid crowding, sear the gizzards until deeply browned on all sides, about 4-5 minutes per batch. Remove them to a plate and set aside.
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5
Lower the heat to medium. Add the diced onions and carrots to the same pot, using the moisture from the vegetables to scrape up the browned bits (fond) from the bottom.
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6
Sauté the vegetables for 6-8 minutes until soft and the onions are translucent.
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7
Stir in the minced garlic, tomato paste, and smoked paprika. Cook for 2 minutes until the tomato paste turns a dark brick red and smells fragrant.
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8
Pour in the Ruby Port wine. Increase the heat to high and let it boil for 3-4 minutes until the liquid has reduced by half.
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9
Return the gizzards and any accumulated juices to the pot. Add the stock, bay leaves, and thyme sprigs. The liquid should just cover the meat.
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10
Bring the mixture to a gentle simmer, then reduce the heat to the lowest setting. Cover with a tight-fitting lid.
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11
Braise for 2 to 2.5 hours. Check every 45 minutes to ensure there is enough liquid; if it looks dry, add a splash more stock.
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12
Once the gizzards are fork-tender, remove the lid. If the sauce is too thin, increase the heat slightly and simmer uncovered for 10 minutes to thicken.
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13
Remove the bay leaves and thyme sprigs. Stir in the balsamic vinegar and the cold butter, swirling until the sauce is glossy and emulsified.
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14
Taste and adjust seasoning with more salt or pepper if needed. Garnish with fresh parsley before serving.
💡 Chef's Tips
Don't rush the braise; gizzards are a very active muscle and require at least 2 hours to break down the connective tissue. If you don't have Ruby Port, a heavy-bodied red wine like Zinfandel with a teaspoon of sugar is a decent substitute. For an even deeper flavor, let the finished dish sit overnight in the fridge and reheat it the next day. Ensure you sear the gizzards in small batches; if the pan is too full, they will steam instead of browning, losing that vital Maillard reaction flavor.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes to soak up the Port wine reduction. Pair with a crusty sourdough baguette for dipping into the rich sauce. Accompanied by a side of garlicky sautéed kale or Swiss chard to cut through the richness. A glass of the same Ruby Port or a bold Portuguese red wine like a Douro blend makes an excellent pairing.