a soft, cake-like cookie that is sweetened with brown sugar and studded with large raisins that was a favorite as a child.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 45 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds chicken gizzards
- (12 ounce) bottle olive oil
- 1 medium onion, diced
- 1 clove garlic, chopped, or more to taste
- salt and ground black pepper to taste
- 1 cup dry white wine
- 1 cup water, or more as needed
- 3 medium tomatoes, chopped
- ½ pound bacon, chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
- Wash gizzards in water and remove any fat or yellow tissue you can see. Cut each gizzard into 4 parts.
- Put gizzards in a pan of cold water and bring to a boil. Boil for 2 minutes. Drain, rinse in cold water, and drain again.
- Heat oil in a skillet over medium heat. Add onion and cook until transparent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add gizzards, salt, and pepper; saute for 2 to 4 minutes. Add wine, 1 cup water, and tomatoes; cover and cook for 1 hour, adding more water as needed.
- Uncover, reduce heat to low, and cook until tender, 30 more minutes.
- Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
- Stir bacon into the gizzards and add parsley and chives before serving.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 292 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 262 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |