Don't know about you, but I love dishes that are prepared on the basis of chicken gizzards. So I offer you a recipe for chicken stomachs with vegetables. The composition of this dish is rich and due to this, it turns out very tasty and fragrant. The marinade of mustard and Pickle dressing for Caesar, great flavors permeates the chicken meat and gizzard and the result is a very juicy and tasty dish. It can be used both separately and adding any garnish. As a garnish here will combine well boiled potatoes or mashed potatoes and cooked rice or pasta.
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Carrots wash and peel, cut into thin strips. Onions clean, rinse and finely chop. Celery wash and cut into large dice.
Pork cut into small cubes. Chicken gizzards cleaned from the films and fat. Slice them into strips.
For the marinade, mix the mustard, dressing on the cabbage to Pickle, soy sauce. Add the ground coriander, black pepper, rosemary and mix well until smooth.
Prepared chicken gizzard pork and place in the marinade, stir to cover all pieces and leave for 30 minutes.
Marinated meat and chicken gizzard fry in a pan until light Golden color. Oil for frying, you can not add, because if you use a layer of pork, the fat itself vitomirica in the process of roasting.
In pots for baking layers to put first the pork and ventricles, then a layer of vegetables, meat and ventricles and again vegetables. 2/3 of the pot pour in the stock, not covering completely the liquid content. Put them in a preheated 180 ° oven. Cook for 1 hour.
Remove the pot from the oven, remove cover and sprinkle with grated cheese (lids) are not close. Put back in oven for 5-10 minutes so the cheese melted and a little brown.
The finished dish serve warm. Bon appetit!