Braised Chicken Heart And Gizzard Recipe

Tender chicken hearts and gizzards braised in a rich, savory broth with garlic, paprika, and Worcestershire sauce. A comforting, flavorful dish!

this Recipe

Let’s be real for a second—chicken hearts and gizzards aren’t exactly the first thing most people think of when they hear “comfort food.” But if you grew up in a household that didn’t waste a thing in the kitchen, you probably already know how underrated these little bites of goodness really are.

For me, this dish is pure nostalgia. My grandma would always make a big pot of braised chicken hearts and gizzards whenever we had a family gathering. She didn’t believe in cutting corners—she let them simmer forever until they were unbelievably tender, soaking up every ounce of flavor from the broth. I remember standing on my tiptoes by the stove, impatiently waiting for that first bite.

Now, whenever I make this, it takes me right back to those cozy, laughter-filled afternoons. If you’re hesitant about trying organ meats, this is the recipe to start with. It’s easy, ridiculously flavorful, and trust me—after one bite, you’ll wonder why you waited so long to try it!

Why You’ll Love This Braised Chicken Heart And Gizzard Recipe?

• Tender & Flavorful: Slow braising makes the hearts and gizzards fall-apart soft. No tough, chewy bites here!
• Budget-Friendly: Organ meats are super affordable, making this a hearty, protein-packed meal that won’t break the bank.
• Rich, Savory Broth: A slow-simmered sauce infused with garlic, paprika, Worcestershire sauce, and broth makes every bite unreal.
• Perfect Over Rice or Mashed Potatoes: You need something to soak up that flavorful sauce!

Ingredient Notes:

Before we dive in, let’s talk about the ingredients that make this dish so good.

• Chicken Hearts and Gizzards – These are tough cuts, but when braised properly, they become incredibly tender and packed with meaty flavor.
• Onion, Carrot, and Garlic – The holy trinity of flavor-building. These aromatics bring depth and natural sweetness to the broth.
• Smoked Paprika & Thyme – Paprika adds a subtle smokiness, while thyme gives a warm, herby touch.
• Worcestershire Sauce – This stuff is magic. It brings a salty, tangy umami kick that makes the dish extra rich.
• Chicken Broth & White Wine – Instead of using plain water, these add layers of flavor. The wine enhances depth, but if you prefer, you can just use more broth.
• Olive Oil or Butter – Butter adds a slightly richer taste, but olive oil works perfectly too.

How To Make Braised Chicken Heart And Gizzard?

Step 1: Sauté the Aromatics

Start by heating up some oil (or butter) in a large pan over medium heat. Once it’s hot, throw in your chopped onion and diced carrot. Let them cook for about 5 minutes until they soften and smell amazing.

Next, stir in the minced garlic, smoked paprika, and thyme. Cook for just 30 seconds—enough to bring out their fragrance without burning the garlic.

Step 2: Brown the Chicken Hearts and Gizzards

Give your chicken hearts and gizzards a quick rinse, then pat them dry with a paper towel. If the gizzards are on the larger side, cut them in half so they cook more evenly.

Add them to the pan and let them sear for 3-4 minutes, stirring occasionally. You’re not trying to cook them through—just giving them some golden color for extra depth of flavor.

Step 3: Simmer for Maximum Flavor

Now comes the real magic! Pour in your chicken broth, Worcestershire sauce, and white wine (if using). Stir everything together, making sure to scrape up those flavorful browned bits from the bottom of the pan.

Bring it to a gentle simmer, then reduce the heat to low. Cover the pan and let it cook low and slow for 1 hour and 15 minutes. Stir occasionally and let your kitchen fill with the most mouthwatering aroma!

Step 4: Final Touches & Serving

Once the braising time is up, remove the lid and let the sauce thicken slightly for a richer consistency.

Taste and adjust seasoning—maybe an extra pinch of salt, black pepper, or even another splash of Worcestershire sauce for a deeper umami kick.

Serve piping hot over a bed of fluffy rice, creamy mashed potatoes, or with some crusty bread to soak up all that delicious sauce. For a fresh burst of color and flavor, sprinkle on some chopped parsley or green onions.

Storage Options:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Cool completely, then transfer to a freezer-safe container. Keeps well for up to 3 months.
• Reheat: Warm gently in a pan over low heat, adding a splash of broth if needed to loosen the sauce.

Variations and Substitutions:

Want to switch things up? Here are a few fun ways to customize this dish:

• Make it spicy – Add a pinch of red pepper flakes or a dash of hot sauce.
• Try a creamy version – Stir in a spoonful of sour cream or heavy cream at the end for a luscious sauce.
• Use red wine instead of white – It’ll add even more depth to the flavor.
• Add mushrooms – They soak up all that amazing sauce and make the dish even heartier.

What to Serve with Braised Chicken Heart And Gizzard?

This dish is super versatile and pairs well with so many sides!

• Rice – The best way to soak up all that rich, savory sauce.
• Mashed Potatoes – Creamy mashed potatoes + braised meat = pure comfort food.
• Crusty Bread – Because you need something to scoop up that broth.
• Steamed or Roasted Vegetables – A side of roasted carrots or Brussels sprouts balances out the richness.

Frequently Asked Questions:

Are chicken hearts and gizzards tough?
Not if you cook them low and slow! Braising makes them incredibly tender.

Can I make this in a slow cooker?
Absolutely! Sauté the aromatics first, then throw everything into a slow cooker and let it cook on low for 6-7 hours.

What do chicken hearts and gizzards taste like?
The hearts are mild and meaty, while the gizzards have a slightly firmer texture. They soak up all the amazing flavors from the sauce!

If you’ve never cooked with chicken hearts and gizzards before, this is a fantastic place to start. They’re flavorful, easy to make, and surprisingly comforting. Plus, there’s something deeply satisfying about turning humble ingredients into a rich, hearty meal.

So, what do you think? Ready to give this recipe a try? Let me know how it turns out—I’d love to hear your thoughts!

Keep the Flavor Coming – Try These:

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Braised Chicken Heart And Gizzard Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

This Braised Chicken Hearts and Gizzards Recipe features tender, slow-cooked organ meats in a rich, flavorful broth infused with garlic, paprika, Worcestershire sauce, and herbs. Serve over rice, mashed potatoes, or with crusty bread for a comforting, protein-rich meal.

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4 Servings

Ingredients

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For the Chicken:

• 1 lb chicken hearts and gizzards rinsed and patted dry
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• ½ teaspoon Worcestershire sauce
• ½ cup chicken broth
• ½ cup dry white wine or additional broth
• 2 tablespoons olive oil or butter

For the Aromatics:

• 1 small onion finely chopped
• 1 small carrot diced
• 2 cloves garlic minced

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Instructions

 

Prepare the Aromatics

1. Heat the olive oil or butter in a large pan over medium heat. Once heated, add the finely chopped onion and diced carrot. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables become tender and aromatic.
2. Incorporate the minced garlic, smoked paprika, and dried thyme, stirring continuously for an additional 30 seconds to enhance their fragrance without burning.

Sear the Chicken Hearts and Gizzards

1. Ensure the chicken hearts and gizzards are properly rinsed and patted dry before cooking. If the gizzards are particularly large, consider slicing them in half for even cooking.
2. Add them to the pan and cook for 3-4 minutes, stirring occasionally, until they develop a light golden-brown sear. This step enhances their overall flavor by building depth in the dish.

Simmer for Maximum Tenderness

1. Pour in the chicken broth, Worcestershire sauce, and dry white wine (or additional broth for a non-alcoholic option). Stir thoroughly, ensuring that any browned bits on the bottom of the pan are deglazed into the liquid.
2. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and allow the dish to cook for 1 hour and 15 minutes, stirring occasionally. This slow-cooking process will ensure the gizzards and hearts become tender while absorbing the rich flavors of the broth.

Final Adjustments & Serving

1. Once the braising time is complete, remove the lid and allow the sauce to reduce slightly for a richer consistency.
2. Taste and adjust the seasoning, adding additional salt, pepper, or Worcestershire sauce if desired.
3. Serve immediately over a bed of rice, mashed potatoes, or alongside crusty bread. Garnish with freshly chopped parsley or green onions for added freshness and visual appeal.

Notes

To ensure this dish remains gluten-free, replace the Worcestershire sauce with a gluten-free alternative or substitute it with tamari or coconut aminos. Additionally, verify that the chicken broth used is certified gluten-free. The remaining ingredients are naturally gluten-free, making this an easy adaptation.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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