Chicken Gizzard Casserole

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.

• Ready In: 3 hrs 5 mins
• Serves: 4

Ingredients

• 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

1. Brown gizzards in oil and butter.
2. Add onions and garlic and brown.
3. Add wine and tomato sauce, stir and cook 2 minutes.
4. Add tomato and rest of seasonings.
5. Simmer covered for 1-1/2 hours.
6. Add chicken broth and cook 1-1/2 hours more.
7. 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.