Ingredients Jump to Instructions ↓

  1. 2 teaspoons light olive oil

  2. 4 drumsticks with thighs attached, remove the skin and all fat

  3. 3 ounces chicken gizzards without the livers

  4. 1 1/2 cups chopped onion

  5. 7 cloves garlic, chopped

  6. 3 tablespoons low-sodium tomato paste

  7. 1 cup seeded and chopped tomatoes

  8. 4 carrots, cut on the diagonal

  9. 4 red new potatoes, peeled and quartered

  10. 1/2 cup raisins

  11. 1/3 cup plus 1/4 cup de-alcoholized red wine

  12. 1 cup low-sodium chicken stock ñ see link

  13. 2 bay leaves

  14. 1/8 teaspoon salt

  15. 1/8 teaspoon cayenne pepper

  16. 1/8 teaspoon ground allspice

  17. 1 cup frozen peas

  18. 7 medium mushrooms, sliced thick

  19. 1 tablespoon arrowroot mixed with

  20. 2 tablespoons red wine

  21. 1/8 teaspoon ground allspice for garnish

  22. 1/8 teaspoon cayenne pepper for garnish

Instructions Jump to Ingredients ↑

  1. Pour 1 teaspoon of the oil into a high-sided skillet on medium heat and lightly brown the legs and gizzards. Remove from the pan and set aside.

  2. Pour the remaining teaspoon of oil into the skillet and fry the onion until limp, about 5 minutes. Add the garlic and tomato paste and cook on medium heat until the tomato paste darkens, about 10 minutes, stirring constantly to prevent burning. Add the tomatoes, carrots, potatoes, raisins, and 1/3 cup of wine and stir well.

  3. Return the browned chicken and gizzards to the skillet and add the bay leaves. Sprinkle with salt, cayenne, and allspice, cover and reduce the heat, and simmer for 30 minutes.

  4. Remove the chicken legs and set aside. Discard the bay leaves. Stir in the peas, mushrooms, and remaining 1/4 cup of the wine. Bring to a boil, remove from the heat, and stir in the arrowroot mixture. Return to the heat and bring to a boil to thicken and clear, about 30 seconds. Return the chicken to the skillet to heat through.

  5. Dust with allspice and cayenne pepper. Serve.


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