Italians are very fond of chicken stomach dishes. In sunny Italy, this dish is considered a delicacy and is usually prepared with hot spices.
It is necessary
- - chicken ventricles (700 g);
- - dry white wine (200 g);
- - onion (1 onion);
- - vegetable oil (50 mg);
- - garlic (3 cloves);
- - red chilli pepper (1 pc.);
- - black pepper (1/3 tsp).
Instructions
Step 1
Chicken stomachs must be marinated before cooking. To do this, fill the washed and dried ventricles with dry white wine for 30 minutes. Can be marinated with ring-cut onions.
Step 2
Preheat a frying pan with vegetable oil and fry the chopped garlic.
Step 3
Pour wine with chicken stomachs and onions over the garlic. Add salt, black pepper and finely crushed red capsicum to taste (if you do not want to make the dish very spicy, then add only a part of the red pepper).
Step 4
Add water (as much as necessary so that the liquid completely covers the chicken stomachs).
Step 5
Simmer over medium heat. The liquid should evaporate and the ventricles should be fried.
