Slow-Cooked Gizzards with Onion and Lemon

Gizzards are an additional stomach organ of the chicken that is used to grind up especially tough seeds and grains. Because this organ is so strong, like the heart, it can be fairly tough in texture when prepared incorrectly. Here, however, it is slow-cooked in onion, garlic, wine, and chicken stock to break down and soften the meat. The savory stew is then drizzled with fresh lemon juice and oregano and served piping hot. The result is a rich and satisfying dish that tastes like good ol’ dark meat while being much easier on the wallet. • serves 2

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• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, thickly sliced
• 3 garlic cloves, thinly sliced
• 1 pound chicken gizzards
• ¼ cup chicken stock
• 2 tablespoons white wine
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon minced fresh oregano leaves

Heat the olive oil in a medium pot over medium-high heat. Add the onion and garlic and cook, stirring every few minutes, until softened and lightly golden around the edges, about 12 minutes.

Add the gizzards, stock, wine, salt, and black pepper. Cover and reduce the heat to low. Simmer until the gizzards are cooked through and have softened slightly, about 1 hour 30 minutes.

Uncover, stir in the lemon juice and oregano, and serve.