Savory Braised Chicken Gizzards

Prep and Clean: Rinse the chicken gizzards thoroughly, trim away any hard connective tissue or excess fat, and cut them into bite-sized halves or quarters.

Sauté Aromatics: Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onions and sauté until translucent and lightly golden (about 5 minutes).

Simmer Until Tender: Pour in the broth or water, add the bay leaves, salt, and pepper. Cover with a lid, reduce heat to low, and let simmer gently for 50–60 minutes until the gizzards become tender.

Make the Cream Sauce: In a small bowl, whisk together the sour cream, flour, and minced garlic. Stir this mixture into the skillet with the gizzards.

Thicken and Serve: Simmer uncovered for another 10 minutes until the sauce becomes rich, thick, and smooth. Remove the bay leaves, garnish with fresh dill or parsley, and serve hot over mashed potatoes or buckwheat.