When most people hear the word gizzard they cringe, and I just can't figure out why. I grew up eating them in soups my Mom would cook and enjoyed them so much that I decided to make a meal to make them the star of the dish. The natural broth that comes from the gizzards is so full of flavor, this dish is definitely a treat for me. I hope this recipe will change some of your minds and show how delicious they can be. I usually serve this with roasted potatoes to sop up all the yummy broth. —ADRIENE
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.
Remove the gizzards and add in the onion and garlic. Add more olive oil if necessary, cook until they are golden.
Add 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.
Turn 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.
Add the peas and thyme, cook for 10 minutes. Adjust the salt and pepper and enjoy!