chicken gizzard & heart stew

1 packet of gizzards (washed)
1 packet of hearts (fat removed)
2 onions 4 cloves of garlick coarsly chopped
pepper/salt to taste

saute onions in olive oil until brown. Add garlick towrds the end as it will burn.
brown gizzards and hearts in a skillet with olive oil. it will get very watery at first and you may want to pour off the liquid or just be patient and let it cook off.

Transfer all ingredients into a heavy metal pot. declaze the pans with 1/2 cup water and add to po. cook lightly covered on low-med heat for 3 hours untill meat is tender. there should be some liquid left and the onioins will turn in to a thick sauce.