Chicken Liver, Gizzard and Quail Eggs with Green Peas

Ingredients for Chicken Liver, Gizzard and Quail Eggs with Green Peas

• 500 g chicken gizzards, cut into bite-size pieces
• 300 g chicken livers, cut into bite-size pieces
• 15 hard-boiled quail eggs
• 2 cups chicken stock
• 1 1/2 cups water
• 1 large carrot, diced
• 1 cup frozen green peas
• 1 cup cream
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Oil, for cooking

How to cook Chicken Liver, Gizzard and Quail Eggs with Green Peas

1. 1.Bring water and gizzards to a boil, then simmer 45 minutes until tender. Drain and set aside.
2. 2.Heat oil in a skillet over medium heat; sauté garlic and onion. Add gizzards and liver, browning all sides.
3. 3.Add chicken stock, carrot, and peas. Bring to a boil, then simmer for 15 minutes.
4. 4.Add quail eggs and cream; simmer 5 minutes until heated through.
5. 5.Season with salt and pepper, then serve.