Chicken Gizzards Al A Dena

• 2 lbs chicken gizzards
• 1 cup flour, for coating
• 1 tablespoon salt
• pepper
• oil (for frying)
• 1/2 cup diced onion (optional)
• water
• 1 (10 1/2 ounce) can mushrooms (undiluted) or (10 1/2 ounce) can cream of celery soup (undiluted)
• mushroom (optional)

1. Clean and rinse gizzards, being sure to trim off any green material.
2. Mix flour, salt and pepper together in a small bag; add gizzards and shake well to coat.
3. Heat oil in a large electric skillet to medium high heat. Fry coated gizzards in oil until brown & crispy. Pour off any excess oil.
4. Add onion and enough water to almost cover gizzards. Stir to get bits on the bottom of skillet incorporated into water. Cover and cook on slow simmer for 3 to 4 hours or until gizzards are very tender.
5. Stir every so often. Add water if necessary; you want a gravy-like consistency when it is done.
6. When gizzards are "fork tender", add can of soup gradually. Stir in with fork. If using mushrooms, add now. Replace cover and simmer another 10 minutes.
7. Serve over rice or noodles.
8. *I sometimes double the gizzards so I add both the can of mushroom soup and a can of celery soups.

chicken gizzards, flour, salt, pepper, oil, onion, water, mushrooms, mushroom

Taken from www.food.com/recipe/chicken-gizzards-al-a-dena-262633 (may not work)