How to make
Since chicken gizzard is a muscle and there is a risk that it will turn out tough, it is advisable to boil it in advance to make it soft.
Boil them on low to moderate heat for about 1 hour or more, depending on whether they are from a domestic or store bought chicken or whether they are from a young or older bird. The best way to find out when they are ready, is to try them.
To fry the gizzard and make them a wonderfully tasty appetizer, heat the butter and olive oil and first add the onion, (cut into thin pieces) along with the green peppers. I use spring onions with a slightly shaped head, not the thinnest, so sometimes one stalk is enough for me.
When the onions soften, add the gizzard, by removing them from the broth with a slotted spoon and transfering them directly into the pan. Do not strain beforehand, so that they do not dry out.
If desired, they can be cut into smaller pieces or strips.
Add salt, black pepper and fry them until the onion is golden and the gizzard also begin to acquire an appetizing color. Then add the wine and cook the appetizer until it evaporates.
Serve the delicious and easy appetizer of fried gizzard with onions, by squeezing the juice of half a lemon on the portion or just put it on the side of the dish, so that everyone can choose for themselves.
Enjoy your meal!