This video recipe is a fascinating journey into the world of delicious and original cooking. You will see how to cook chicken gizzards in mustard and sour cream sauce with a side dish of juicy green beans. It is a family recipe that has won the hearts of many gourmets. The secret of this dish lies in combining the tenderness of acorns with the tangy taste of mustard and sour cream and the addition of fresh, crunchy broad beans (with a little secret) on the side. Once you see this trick, you'll always cook the same way!
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Chicken stomachs - 1kg. (2.2lbs).
Remove the fat.
Rinse well with water.
Fill with cold water.
After boiling, skim off the foam and turn down the heat.
Cook over low heat for 1-1.5 hours.
Drain and let cool.
Onions - 1 pc.
Vegetable oil.
Garlic - 3-4 cloves.
Carrots - 1 pc.
Fry for 5 minutes while stirring.
Halved.
Broth - 100ml. (3.4 oz.).
Sour cream - 200g. (0.4 lb.).
Mustard - 1 tablespoon.
Sweet smoked paprika - 1/2 tablespoon.
Pepper.
Salt.
Simmer over low heat (under a lid) for 10 minutes.
Prepare garnish.
Salt.
Beans - 200 g. (0.4lb).
Cook for 4-6 minutes.
Pour cold water over it to preserve the bright green color.
Roast hazelnuts (1/2 cup).
Butter.
Bon appetit!
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