Italian Style Giblets
Delight in the rustic charm of **Italian Style Giblets**, a hearty dish that transforms humble chicken giblets into a savory masterpiece brimming with Mediterranean flavors. This recipe combines tender hearts, livers, and gizzards with a fragrant medley of sautéed onion, garlic, carrot, and celery. Simmered in a robust sauce of dry white wine, diced tomatoes, and a touch of tomato paste, it's elevated with fresh rosemary, parsley, and a hint of red chili flakes for subtle heat. Ideal served over creamy polenta or alongside crusty bread, this comfort-filled dish makes the most of simple ingredients while delivering big, bold flavors. Perfect for lovers of traditional Italian cuisine, this recipe is both economical and soul-warming—a must-try for hearty family meals or adventurous culinary enthusiasts!
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Recipe Information
Ingredients
- 500 g chicken giblets (hearts, livers, and gizzards)
- 3 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, finely diced
- 2 stalks celery stalks, finely diced
- 150 ml dry white wine
- 400 g canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp fresh rosemary, finely chopped
- 2 tbsp fresh parsley, chopped
- 0.5 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- optional cooked polenta or crusty bread (for serving)
Instructions
Clean the giblets thoroughly under cold running water, trimming any excess fat or connective tissue. Pat them dry with paper towels and cut them into bite-sized pieces.
Heat the olive oil in a large skillet or heavy-bottomed pan over medium heat.
Add the chopped onion, garlic, carrot, and celery to the pan. Sauté for 8-10 minutes, stirring occasionally, until the vegetables become soft and fragrant.
Increase the heat to medium-high and add the giblets to the pan. Cook for 5-7 minutes, stirring occasionally, until they are browned on all sides.
Pour in the dry white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate. Use a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
Stir in the canned diced tomatoes, tomato paste, rosemary, and chili flakes. Mix well to combine.
Reduce the heat to low, cover, and let the mixture simmer gently for 35-40 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of water or chicken broth to loosen it.
Season with salt and black pepper to taste. Stir in the chopped parsley before serving.
Serve the Italian Style Giblets hot, either over creamy polenta or with slices of crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.5 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
