Braised Gizzards

• 20 ounces chicken gizzards
• 1 yellow onion (small dice)
• 6 garlic cloves (minced)
• 2 cups white wine
• 5 cups chicken stock
• 1/2 cup frozen peas
• 1/2 teaspoon thyme
• olive oil
• salt & pepper

1. 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.
2. Remove the gizzards and add in the onion and garlic. Add more olive oil if necessary, cook until they are golden.
3. 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.
4. 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.
5. Add the peas and thyme, cook for 10 minutes. Adjust the salt and pepper and enjoy!

chicken gizzards, yellow onion, garlic, white wine, chicken stock, frozen peas, thyme, olive oil, salt

Taken from food52.com/recipes/9428-braised-gizzards (may not work)