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
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.