Most folks have never eaten chicken gizzards fixed properly. Actually they can be quite tender and this time of the year fresh game is scarce.
3 Tbs olive oil
2 lbs chicken gizzards, cleaned and halved
2 cloves garlic diced
1 cup Marsala wine
1/2 cup water
1 piece of lemon peel 3/4 inch square
1 cup spaghetti sauce (homemade or Ragu type))
Salt & Pepper
Heat a frying pan, add oil and garlic, lightly brown gizzards. Do not overcrowd the pan, you may have to do this in 2-3 batches. Remove gizzards to heavy sauce pan. Deglaze the skillet with some of the wine and add to gizzards. Add remaining wine and 1/2 cup water. cover and simmer 1 hour checking liquid level often adding wine/water if required.
Add spaghetti sauce lemon peel and fresh ground black pepper. Simmer covered for another 30 minutes
Serve over your favorite pasta or Texas toast topped with Parmesan.
