Ingredients: 6 Tablespoons olive oil 4 cloves garlic, minced 2 pounds chicken gizzards 1 cup water 1 cup marsala 1 cup tomato gravy 1 inch x 1/2 inch lemon peel salt and pepper

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Sauté gizzards in pound batches in olive oil and garlic. Place batches in a pot. Add water and wine to pot. Simmer covered for 1- 1 1/2 hour. Add tomato gravy, salt, pepper, and lemon. Cook and reduce for 45 minutes. Serve.