Succulent Giblets and Tender Egg Stew

A savory stew brimming with chicken/turkey succulent giblets, tender liver, and rich egg yolks. With a medley of spices, vegetables, and a touch of mustard, this stew is simmered to perfection for a delectable dining experience. Serve the Succulent Giblets and Tender Egg Stew with bread or couscous for a hearty meal that’s sure to satisfy.

Recommended from age 2+
10 minutes preparation time, 40 minutes cooking time

Ingredients for Succulent Giblets and Tender Egg Stew:

• 500 g chicken/turkey gizzards and hearts
• 500 g of chicken/turkey liver
• 6 egg yolks (alternatively, if tender eggs from freshly slaughtered poultry are unavailable)
• 1 fennel
• 2 red onions
• 4 cloves of garlic
• 1 red bell pepper
• 150g fat bacon
• 100g + 100g of butter
• 2 tablespoons of olive oil
• 1 tablespoon of flour
• a pinch of baking soda
• 4 bay leaves
• 1 teaspoon of paprika
• 1 teaspoon of marjoram
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of chilly flakes (optional)
• 1/2 teaspoon of salt
• 1 dl of dry wine (plus more if necessary)
• 1 dl of tomato juice/sauce)
• 1 tablespoon of mustard

First steps for preparing Succulent Giblets and Tender Egg Stew:

Prepare the giblets (the gizzards and the hearts) by cleaning and removing the silverskin membrane, then slicing them into thin strips.

Cut in half or quarters the livers and dice the bacon.
Clean the vegetables, chop the fennel, along with the onions, red bell pepper and 4 cloves of garlic.

Heat 2 tablespoons of olive oil in a pan, and brown the giblet strips (without the livers) over high heat (a few minutes). Once the edges start to change color and the water evaporates, add 100g of butter and allow them to brown until golden (5 minutes).

Next steps for Succulent Giblets and Tender Egg Stew:

Lower the heat, and stir in 1 tablespoon of flour and a pinch of baking soda. Then add the diced bacon and immediately follow with the chopped (or thinly sliced) fennel and onions. (You can replace the red onions with a bunch of scallions if you prefer a milder onion flavour). Sauté until translucent, about 5 minutes, then stir in garlic and bay leaves and simmer for a minute or two.

Spread the spices (without the paprika, for now) and pour in any kind of dry wine. Cover and let simmer over low heat until the ingredients are soft and the water evaporates. Approximately 15 minutes.

Add the livers, the red bell pepper, remaining 100 g of butter and finally the tender eggs (or egg yolks). Stir in the paprika and pour in tomato juice, also add more wine or water if necessary for longer cooking.

Cover and let simmer over low heat until the ingredients are fully cooked, approximately 8-10 minutes.

Once the stew is shiny and creamy, also the ingredients are fully cooked and soft, stir in mustard. Stir and simmer for 2 more minutes without the lid.

Serve the Succulent Giblets and Tender Egg Stew plain with bread and parsley leaves or alongside any preferred side dish. For instance, I’ve chosen couscous. You can find the side dish recipe here.

Klar Appétit!

Attention! When preparing Succulent Giblets and Tender Egg Stew, avoid ingredients that may cause allergies or contain excessive salt, especially if you intend to feed young children. Also, make sure you know the giblets nutritional values.