- 3 tablespoons bacon fat or neutral oil, such as corn or canola
- 3/4 pound chicken gizzards and hearts, pulsed in a food processor until minced
- Kosher salt and freshly ground black pepper
- 2 medium green bell peppers, seeded and diced
- 2 medium red bell peppers, seeded and diced
- 4-medium to large white onions, peeled and diced
- 4 celery stalks, trimmed and diced
- 2 tablespoons minced garlic
- 1 cup dry red wine one 28-or 35-ounce can tomatoes, with liquid, chopped
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1-pound mixed sausages and cured meat, such as kielbasa, Italian sausage, chorizo, diced ham, or bacon
- 2 cups chicken stock, ideally homemade, or low sodium if store-bought
- 1 fresh thyme sprig
- ¹/₄ teaspoon red pepper flakes, or to taste
- 2 bay leaves
- 1-pound chopped chicken meat, preferably from the thigh
- 8 chicken livers, trimmed and cut in half (optional)
- 1 tablespoon cider vinegar
- 1/2 cup dijon mustard
1. Put the fat in a large, heavy-bottomed pot over medium-high heat. When the fat shimmers, add the gizzards and hearts and cook until quite brown and sticking to the pan, 3 to 5 minutes. Stir once, sprinkle with salt and black pepper, then continue cooking until the gizzards are very brown. Add the bell peppers, onions, celery, and garlic and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the wine and tomatoes, bring to a boil, and adjust the heat so the mixture simmers, for another 10 minutes or so.
2. Meanwhile, melt 4 tablespoons of the butter in a small skillet or saucepan over medium heat. Add the flour and stir until smooth. Cook, stirring often, until the mixture turns quite brown, about 10 minutes. Add this roux to the simmering stew, stir, and cook for a few minutes.
3. Add the sausages and cured meats, stock, thyme, red pepper flakes, and bay leaves to the pot and cook at a lively simmer, stirring occasionally, for about 40 minutes. Add the chicken meat and cook for another 15 minutes or more (at this point the stew can sit on the stove, simmering, for hours; add a little water or stock if it threatens to dry out).
4. If you’re using the chicken livers, heat the remaining 2 tablespoons butter in an 8-or 10-inch nonstick skillet over medium-high heat. When the butter foam subsides, add the livers and cook until quite brown on one side, sprinkling with salt and black pepper. Turn and brown on the other side.
5. Stir the vinegar and mustard into the stew. Add the livers, if using, and stir.
Reprinted from See You on Sunday. Copyright © 2019 by Sam Sifton. Photographs © 2019 by David Malosh. Published by Random House, an imprint of Penguin Random House, LLC.