by ADRIENE
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20 ounces chicken gizzards Ask a question about this ingredient
1 yellow onion (small dice) Ask a question about this ingredient
6 garlic cloves (minced) Ask a question about this ingredient
2 cups white wine Ask a question about this ingredient
5 cups chicken stock Ask a question about this ingredient
1/2 cup frozen peas Ask a question about this ingredient
1/2 teaspoon thyme Ask a question about this ingredient
Season the gizzards with salt and pepper. Get a wide pot with olive oil and sear the gizzards in batches until they are brown and have a nice sear.
Ask a question about this stepRemove the gizzards and add in the onion and garlic. Add more olive oil if necessary, cook until they are golden.
Ask a question about this stepAdd the gizzards back to the pot and deglaze with the white wine. Make sure to scrape up all the brown bits from the bottom. Add the stock in and bring to a boil.
Ask a question about this stepTurn the flame as low as it will go and keep it on a very slow simmer. Cover 3/4 with a lid and cook for 4 1/2 to 5 hours. You may need to add water through the process if it reduces too quickly. You want the gizzards to be fork tender.
Ask a question about this stepAdd the peas and thyme, cook for 10 minutes. Adjust the salt and pepper and enjoy!
Ask a question about this step
Nozlee is the Assistant Editor of Food52.
My mother also made gizzards in a recipe from her mother. I love them too!