Recipe by Wendy H.
An ambrosial (and inexpensive!) blend of flavors and textures using the lowly chicken gizzard to brilliant effect. My mother used to make this fairly often when I was growing up, and it's always been a favorite. It's an easy recipe, with virtually no prep work, but unfortunately not a quick one to cook. It's well worth the effort and time involved, though - and it tastes even better the day after, so don't be afraid to make it the day before you need it and reheat it.
- 2 lbs chicken gizzards
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 onions, sliced
- 4 garlic cloves, minced
- 1 cup white wine
- 1 cup tomato sauce
- 1 tomatoes, seeded, peeled, and chopped
- 1 teaspoon salt
- pepper, to taste
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon rosemary
- 1⁄2 cup chicken broth
Directions See How It's Made
- Brown gizzards in oil and butter.
- Add onions and garlic and brown.
- Add wine and tomato sauce, stir and cook 2 minutes.
- Add tomato and rest of seasonings.
- Simmer covered for 1-1/2 hours.
- Add chicken broth and cook 1-1/2 hours more.
- Serve over rice or buttered noodles, unless you are gluten sensitive, of course. It might do well with something like quinoa, but I haven't tested that.