This recipe transforms humble offal into a boldly flavorful dish that rivals any gourmet meal. Chicken hearts and gizzards, often overlooked, pack a punch with their rich, meaty taste and satisfying texture.
I’ve perfected a method that tenderizes these cuts while maximizing their natural depth. A long, slow simmer in a seasoned broth ensures they become fall-apart tender without losing their robust character.
What you get is a dish with layers of savory complexity—ideal for those who appreciate hearty, traditional flavors. The meat absorbs every spice and herb, delivering a taste that’s both earthy and deeply satisfying.
Serve it hot with crusty bread or over rice to soak up every last bit of the rich, aromatic sauce. This is comfort food at its most authentic.
Ingredients for Chicken Hearts and Gizzards
Rich, meaty offal meets aromatic spices and herbs for deeply satisfying traditional flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Hearts 🍗 | 1 ½ lb | Trimmed of excess fat |
| Chicken Gizzards 🍗 | 1 ½ lb | Peeled and cleaned |
| Olive Oil 🫒 | 3 tbsp | Extra-virgin preferred |
| Yellow Onion 🧅 | 1 whole | Medium, finely chopped |
| Garlic Cloves 🧄 | 6 cloves | Minced for depth |
| All-Purpose Flour 🌾 | ¼ cup | For light coating |
| Chicken Broth 🍲 | 4 cups | Low-sodium preferred |
| Dry Red Wine 🍷 | ½ cup | Bold variety like Cabernet |
| Tomato Paste 🍅 | 2 tbsp | For rich umami base |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers |
| Dried Rosemary 🌿 | 1 tsp | Crushed for aroma |
| Bay Leaves 🍃 | 2 whole | Removed before serving |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground coarse |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The offal quality is paramount. Source chicken hearts and gizzards from a trusted butcher or specialty grocery like Whole Foods—look for fresh, moist pieces with no off odors. The gizzards require peeling to remove the tough outer membrane (a sharp knife helps). Hearts should be trimmed of any connective tissue. For the wine, a bold, dry red like Cabernet Sauvignon adds depth without overpowering.
No red wine? Substitute with additional chicken broth plus 1 tbsp balsamic vinegar. Short on fresh parsley? Dried parsley at one-third the amount works in a pinch. If tomato paste is unavailable, tomato sauce reduced by half can replace it. The flour coating can be omitted for gluten-free, though the sauce may be slightly thinner. For extra richness, add 2 tbsp butter at the end.
This dish improves overnight as the flavors meld. Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stove with a splash of broth to restore the sauce’s consistency. Always remove bay leaves before storing.
Why You’ll Love This Recipe
- One Pan Wonder: I just toss the hearts, gizzards, onion, and garlic in olive oil—minimal prep, maximum flavor.
- Rich and Savory: The garlic and onion caramelize into this deep, meaty taste that’s honestly addictive.
- Budget Stretch: A pound of hearts and gizzards costs less than chicken breast but feeds my family for two meals.
- Weeknight Hero: I start it after work and we’re eating in 25 minutes—no fancy timing, just reliable.
Step-by-Step Instructions for Chicken Hearts and Gizzards
Master this technique to transform these underappreciated cuts into a rich, deeply flavored dish.
Step 1: Prep and Season the Offal
Rinse the 1.5 lb Chicken Hearts and 1.5 lb Chicken Gizzards under cold water, then pat completely dry with paper towels. Trim any remaining fat or connective tissue from the hearts. For the gizzards, peel away the tough white membrane and discard it.
Season both the hearts and gizzards liberally with 1.5 tsp Kosher Salt and 1 tsp Black Pepper. I crush the dried herbs between my fingers before adding—this releases their essential oils for maximum flavor impact.
Sprinkle the 0.25 cup All-Purpose Flour over the seasoned offal and toss gently to create a thin, even coating. The flour helps develop a light crust while thickening the eventual sauce.
Step 2: Sear to Develop Depth
Heat 3 tbsp Olive Oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers. Working in batches to avoid crowding, add the floured hearts and gizzards in a single layer. Sear undisturbed for 4-5 minutes until deep golden brown on the first side.
Flip and sear for another 3-4 minutes until uniformly browned. The fond (browned bits) that develops on the bottom of the pot is crucial for building flavor in the next step. Transfer the seared offal to a plate and set aside.
Step 3: Build the Aromatic Base
In the same pot, reduce heat to medium and add the finely chopped 1 whole Yellow Onion. Cook for 5 minutes, stirring occasionally, until the onion becomes translucent and begins to soften. Add the 6 cloves Garlic Cloves and cook for 1 minute until fragrant—don’t let it brown.
Stir in the 2 tbsp Tomato Paste and cook for 2 minutes until it deepens in color. This step develops the paste’s natural sweetness while intensifying its umami qualities. The mixture should appear slightly brick-red when ready.
Step 4: Deglaze and Simmer
Pour in the 0.5 cup Dry Red Wine and scrape up all the browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 3-4 minutes. The alcohol should cook off, leaving behind a concentrated, flavorful base.
Add the 4 cups Chicken Broth, 1 tsp Dried Thyme, 1 tsp Dried Rosemary, and 2 whole Bay Leaves. Return the seared offal to the pot, ensuring it’s mostly submerged in the liquid. Increase heat to bring to a gentle simmer.
Step 5: Braise to Tenderness
Once simmering, reduce heat to low, cover the pot, and let it cook for 1.5 to 2 hours. Check occasionally and add water if the liquid reduces too much. The hearts and gizzards are done when they’re fork-tender and easily pierced.
Remove the 2 whole Bay Leaves before serving. Garnish with 0.25 cup Fresh Parsley for a bright finish. The sauce should be rich and velvety, perfectly coating each piece of offal with deep, layered flavors.
Pro Tips For Making Chicken Hearts And Gizzards
- Parboil the Gizzards: Gizzards are tough—simmer them in salted water for 30-40 minutes before cooking to tenderize. I learned this the hard way after chewing through rubbery bits in my first attempt.
- Dry the Hearts Well: Pat the hearts completely dry with paper towels before searing. Sounds tedious, but it’s the only way to get that golden crust instead of steamed meat.
- Skip the Overcrowding: Cook in batches if needed—crowding the pan drops the temperature and turns your sear into a sad boil. Your future self will thank you when they’re crispy, not soggy.
- Add Garlic Late: Toss in the minced garlic only in the last 2-3 minutes of cooking. After burning three batches, I finally figured out it turns bitter if added too early.
Flavor Customization for This Dish
Spicy Kick
Add ½ tsp cayenne pepper with the dried herbs for noticeable heat without overwhelming the dish. For serious spice lovers, include 1 chopped jalapeño with the onions. I often finish with hot sauce at the table for extra fire. 🔥
Herb Variations
Swap the dried thyme and rosemary for 1 tbsp fresh sage and 1 tbsp fresh oregano. This Italian-inspired combination pairs beautifully with the rich offal. I tie the fresh herbs with twine for easy removal.
Creamy Twist
Stir in ½ cup heavy cream at the end of cooking for a luxurious, velvety sauce. The cream tempers the richness while adding a subtle sweetness. This works especially well when serving over pasta or polenta.
Citrus Brightness
Add zest of 1 lemon with the garlic for a bright, aromatic lift. Finish with 2 tbsp fresh lemon juice just before serving. The acidity cuts through the richness and makes all the flavors pop.
Umami Boost
Enhance the depth with 2 tbsp soy sauce or 1 tbsp fish sauce added with the wine. These salty, fermented ingredients amplify the natural umami of the offal. I often add 1 tsp Worcestershire sauce too. 💛
Smoky Depth
Incorporate 1 tsp smoked paprika with the flour coating, or add ½ tsp liquid smoke when deglazing. This gives the dish a subtle barbecue-like quality that complements the meaty flavors beautifully.
Nutrition Facts
Frequently Asked Questions
How do I clean chicken gizzards properly?
Rinse under cold water, then use a sharp knife to peel away the tough white membrane. Trim any visible fat or connective tissue. For hearts, simply remove any attached fat or veins.
Can I skip the flour coating?
Yes, but the flour helps create a light crust and thickens the sauce. For gluten-free, omit it and add 1 tbsp cornstarch to the broth at the end if you want a thicker sauce.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stove with a splash of broth to restore the sauce.
What if my sauce is too thin?
Simmer uncovered for 5-10 minutes to reduce. Alternatively, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the sauce until thickened.
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