How to make
Wash the chicken gizzards and hearts well and strain them well from the water and blood. Halve the hearts and cut the gizzards into 3. Add both types of pepper and a little salt and mix.
Chop the fresh garlic and spring onions and put them on a medium heat in the oil and half the butter. Sprinkle a little salt to make them soften faster.
After a minute, add the hearts and gizzards and fry for another minute or two, then add the rest of the butter. Reduce heat and cook under a lid for 10 minutes.
Pour the wine and a little water and continue cooking for another 30-40 minutes on low heat, by checking and adding a little water from time to time, so that the butter does not darken too much.
As soon as the chicken gizzards and hearts have softened and have remained in fat, remove them from the heat and leave them for a few minutes without removing the lid of the pot.
Serve them sprinkled with freshly chopped parsley. This is a great starter or appetizer for wine or beer.
Enjoy your meal.
