Cherri’s Giblets Burgundy Recipe

Tender chicken gizzards and hearts in a rich wine gravy over egg noodles. My mom made this for us regularly while I was growing up. One of my all time favorite recipes.

Many people have issues with the concept of gizzards and hearts. But once you learn how delicious and tender they can be, you will want to make this dish. Tender gizzards with carrots and celery in a deep red wine sauce over egg noodles. Does it get better than that? NO!

There are many of my mom’s recipes that I remember fondly, and this recipe is no exception. I have no idea how my mom got us kids to eat gizzards and hearts, but she did and I’m thankful for that.

So, get out of your comfort zone and try this recipe. You will love it! Enjoy!


Giblets Burgundy

By author Cherri via Dish Ditty Recipes
Tender chicken gizzards and hearts in a rich wine gravy over egg noodles. My mom made this for us regularly while I was growing up. One of my all time favorite recipes.

Ingredients

  • 2 tablespoons Oil (light olive oil or vegetable oil)
  • 1 Medium Yellow Onion (chopped fine)
  • 1 tablespoon Flour
  • 1/2 cup Red Wine (Burgundy or other cheap deep red wine)
  • 2 Beef Bouillon Cubs (or 2 tsp Better than Bouillon Beef)
  • 1 1/2lb Chicken Giblets (cut into 1/2)
  • 2 Medium Carrots (peeled and chopped)
  • 1 1/2 stalk Celery (cut into 1)
  • 1/8 teaspoon Freshly Ground Pepper
  • 1 Bay Leaf
  • Salt (to taste)
  • Egg Noodles (cooked per package directions)
  • 2 tablespoons Cornstarch (mixed with 1/2 cup water, optional)

Note

If you want to have this without the noodles, try it over lightly sautéed zucchini or squash.

Another option is to add a dollop of sour cream on top.

Directions

Step 1
In a heavy 3 quart saucepan, heat oil over moderate heat. Sauté onions for 5-6 minutes or until onions are soft and golden. Stir in flour and cook for one minute. Add the wine and bring to a boil. Cook over high heat 1-2 minutes, until almost all the liquid has evaporated. Add water and bouillon cubes and bring to a boil. Add gizzards, carrots, black pepper, bay leaf and celery. Bring back to a boil. Cover and simmer over low heat for 1 1/2 hours or until the giblets are tender. Remove the bay leaf and serve over egg noodles.
Step 2
If the gravy seems too thin, thicken with cornstarch and water mixture. Bring the giblets to a slow boil. Combine 2 tablespoons of cornstarch with 1/2 cup of water until smooth. Slowly add cornstarch mixture to the giblets, stirring as you add the cornstarch. Cook for 1 more minute.

Giblets Burgundy by Dish Ditty Recipe

Giblets Burgundy

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