This recipe transforms often-overlooked chicken parts into a rich and deeply savory dish that celebrates nose-to-tail cooking.
I developed this method to highlight the unique textures of gizzards and hearts, ensuring each bite is tender and full of flavor. A slow simmer does the work, breaking down tougher cuts while keeping them juicy.
The result is a hearty main course with a robust taste that pairs perfectly with rice or crusty bread. The sauce, infused with aromatics, ties everything together beautifully.
Whether you’re exploring offal for the first time or a seasoned fan, this dish delivers restaurant-quality satisfaction at home.
Ingredients for Chicken Gizzards and Hearts
Rich, savory offal meets pantry staples for a deeply satisfying dish everyone will love.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Gizzards 🍗 | 1 ½ lb | Cleaned and trimmed |
| Chicken Hearts 🫀 | 1 lb | Trimmed and halved |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin preferred |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| All-Purpose Flour 🌾 | ¼ cup | For light coating |
| Chicken Stock 💧 | 3 cups | Low-sodium preferred |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc works well |
| Tomato Paste 🍅 | 2 tbsp | For umami richness |
| Fresh Thyme 🌿 | 1 tbsp | Chopped, stems removed |
| Bay Leaf 🍃 | 2 pieces | Dried, whole |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Butter 🧈 | 2 tbsp | Unsalted, for finishing |
The offal is the star here. Ask your butcher for fresh gizzards and hearts—they’re often sold together as a mix. Look for pieces that are moist but not slimy, with a deep red color (the hearts) and a darker, more muscular appearance (the gizzards). Most Whole Foods or local butcher shops will have them in stock, or they can be ordered ahead. Proper cleaning is non-negotiable; rinse them thoroughly under cold water to remove any blood or membrane before cooking.
No white wine? Substitute chicken broth with a splash of apple cider vinegar for acidity. Fresh thyme can be replaced with one-third the amount of dried thyme. If tomato paste isn’t on hand, 1 tbsp ketchup plus 1 tsp tomato powder works in a pinch. For a gluten-free version, swap the flour for cornstarch. The stock can be homemade or store-bought, but avoid anything with added MSG if you’re sensitive to it.
This dish improves overnight. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 3 months. The sauce thickens as it cools, so reheat gently with a splash of water or stock to loosen.
Why You’ll Love This Recipe
- One Pan Meal: I toss the gizzards, hearts, onion, and garlic in olive oil, then let the pan do the work.
- Rich and Savory: Honestly, the garlic and onions turn these humble cuts into something deeply satisfying.
- Meal Prep Hero: I make a big batch on Sunday and it reheats beautifully for lunches all week.
- Budget Stretcher: Between us, chicken gizzards and hearts cost next to nothing but taste like a million bucks.
Step-by-Step Instructions for Chicken Gizzards and Hearts
Master the technique for transforming these underappreciated cuts into a rich, deeply flavorful dish.
Step 1: Prepare and Season the Offal
Begin by thoroughly rinsing the 1.5 lb Chicken Gizzards and 1 lb Chicken Hearts under cold water to remove any impurities. Pat them completely dry with paper towels—this ensures proper browning.
Trim the gizzards by removing any connecting membranes or fat, then cut them into ½-inch pieces. Halve the chicken hearts lengthwise if they’re large. Season both with 1.5 tsp Salt and 1 tsp Black Pepper, ensuring even coverage. This preparation step is crucial for achieving tender, flavorful results.
Step 2: Sear the Meat and Build the Base
Heat 2 tbsp Olive Oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid overcrowding, add the seasoned chicken gizzards and hearts. Sear for 5-7 minutes, turning occasionally, until they develop a deep golden brown crust on all sides.
Transfer the seared meat to a plate and set aside. In the same pot, add the finely diced 1 whole Yellow Onion and cook for 4-5 minutes until softened and just beginning to caramelize. Add the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.
Step 3: Create the Sauce and Simmer
Sprinkle the 0.25 cup All-Purpose Flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste. Pour in the 0.5 cup Dry White Wine to deglaze the pot, scraping up any browned bits from the bottom.
Add the 2 tbsp Tomato Paste, 1 tbsp Fresh Thyme, 2 pieces Bay Leaf, and 3 cups Chicken Stock. Stir well to combine, then return the seared gizzards and hearts to the pot along with any accumulated juices. Bring to a boil, then reduce heat to maintain a gentle simmer.
Step 4: Finish and Serve
Cover the pot and let the mixture simmer for 1 hour to 1 hour 15 minutes, stirring occasionally. The gizzards and hearts should be fork-tender and the sauce should have thickened enough to coat the back of a spoon. If the sauce reduces too much, add a splash of water or additional chicken stock.
Just before serving, stir in the 2 tbsp Butter to add richness and a silky finish. Remove and discard the bay leaves. Taste and adjust seasoning if needed. Serve hot over mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
Pro Tips For Making Chicken Gizzards And Hearts
- Pre-Boil Gizzards: Soak gizzards in boiling water for 10-15 minutes first to tenderize them—I learned this the hard way after chewing through rubbery bits one too many times.
- Trim the Fat: Peel off the tough white membrane and any visible fat from the hearts and gizzards before cooking. Sounds tedious, but it actually changes the outcome.
- High Heat Sear: Crank the heat to medium-high when searing the hearts—they cook fast and need that quick crust to lock in flavor.
- Rest Before Slicing: Let the gizzards rest 5 minutes after cooking before slicing, or they’ll bleed out all their juices onto the cutting board. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Perfect Pairings for These Flavors
Beverage Pairings
This dish’s rich, savory depth calls for a bold red wine like Chianti Classico or a full-bodied Zinfandel. The acidity cuts through the richness while complementing the earthy flavors. I always keep a few bottles of Ravenswood Zinfandel on hand for just this occasion. 🍷
Side Dish Ideas
Serve with garlic mashed potatoes to soak up the luscious sauce. For a lighter option, sautéed greens like kale or collard with a splash of vinegar balance the richness. I love the contrast of roasted Brussels sprouts with this dish.
Bread Options
A crusty baguette or sourdough is perfect for mopping up every last bit of sauce. For a Southern twist, try cornbread—its sweetness contrasts beautifully with the savory offal. Warm the bread just before serving.
Simple Salads
A crisp arugula salad with lemon vinaigrette adds freshness. Toss 4 cups arugula with 2 tbsp olive oil, 1 tbsp lemon juice, and shaved Parmesan. The peppery bite cuts through the richness perfectly.
Starch Pairings
Polenta or creamy grits make excellent bases for this dish. The creamy texture pairs wonderfully with the tender offal. I prefer stone-ground polenta cooked with chicken stock for extra depth. ✨
Nutrition Facts
Frequently Asked Questions
How do I clean gizzards and hearts before cooking?
Rinse under cold water to remove blood and membrane. Pat completely dry with paper towels for proper browning. Trim any fat or connective tissue from gizzards before cutting.
Can I skip the wine in the recipe?
Yes, substitute with chicken broth plus 1 tbsp vinegar for acidity. The dish will still develop rich flavor, though the wine adds depth that’s hard to match.
How can I tell when they’re fully cooked?
Gizzards and hearts are done when fork-tender after simmering for 1 hour to 1 hour 15 minutes. The sauce should coat the back of a spoon, and the meat should pull apart easily.
What’s the best way to reheat leftovers?
Gently warm in a pot over low heat with a splash of water or stock. Microwaving works in 30-second intervals, stirring between each to prevent drying.
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