The chicken gizzards with potatoes are a tasty, humble rustic recipe that used to be made often; the farmers didn’t throw anything away and, as you know, gizzards are tasty and a source of B vitamins as well as phosphorus and calcium.
If as children you had farmer grandparents, you surely ate them in many ways: slowly cooked in oil with onions or in a tomato sauce to then mop up with plenty of good bread, or simply like this — with potatoes, cooked slowly over low heat perhaps on the home stove, right? What memories!! I remembered my grandmother who used to make them often and we kids always wrinkled our noses at first but in the end we happily ate this good dish.
A similar rustic dish is chicken liver pâté which you can now find on menus in many restaurants, especially in Tuscany.
Let’s find out right after the photo how to prepare the chicken gizzards with potatoes!!
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- Difficulty: Very easy
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 4 servings
Ingredients for chicken gizzards with potatoes
- 1.1 lb chicken gizzards (about 18 oz)
- 1.3 lb potatoes (about 21 oz, roughly 3 medium potatoes)
- 1 clove garlic
- 1 tbsp white wine vinegar
- 1 sprig rosemary
- 1 sprig sage
- 2 pinches salt
- 3 tbsp extra virgin olive oil
Preparation chicken gizzards with potatoes
To prepare the chicken gizzards with potatoes, first clean the gizzards well by rinsing them thoroughly under running water.
Remove the yellowish parts with a sharp knife and soak them in a bowl with water and vinegar for 15 minutes.
Chop the garlic clove and lightly brown it in a pot with the extra virgin olive oil, then add the gizzards.
Salt, add a little chopped rosemary and sage and after 5 minutes cover with water just to the level of the ingredients.
Cook covered over low heat for at least 35–40 minutes, checking that they do not dry out too much.
Meanwhile wash and peel the potatoes, cut them into chunks about 1 inch each and after the gizzards have cooked for 35 minutes add them to the pot.
Continue cooking over low heat with the pot covered for another 15 to 20 minutes or until everything is tender.
Add liquid only if needed to prevent the gizzards from sticking to the bottom of the pot.
At the end of cooking season with a generous drizzle of extra virgin olive oil, add the remaining washed and dried herbs and adjust salt if necessary.
The gizzards are ready to be served.
Follow the same procedure as described above but sauté the garlic in the pressure cooker.
Then add the gizzards and brown them, close the cooker adding 1/2 cup of water and bring to pressure.
From the moment the cooker whistles reduce the heat and cook for 20 minutes.
Release the pressure, add the potatoes, close again and from the whistle cook another 5 minutes without adding liquid.
Frequently asked questions that can help you during preparation
Can I add tomato?
– Yes, of course, you can add tomato together with the potatoes both in a normal pot and in a pressure cooker. Canned peeled tomatoes, crushed, work best.
Can I make a soffritto with onion instead of garlic?
– Yes, you can make a soffritto with onion or with very finely chopped carrots and then add the gizzards.
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